Sunday, July 24, 2011
Double Chocolate Cake with Chocolate Cream Cheese Frosting
I recently joined the 21st century, and opened a Twitter account. I now "follow" all kinds of nonsense - A quote I saw this week on Twitter by Foodimentry " Don't wreck a sublime chocolate experience, by feeling guilty."
Well...you might feel a little guilty after eating this cake. It is INCREDIBLE AND INCREDIBLY EASY...Double Chocolate Cake with Chocolate Cream Cheese Frosting.
OK, so I'll admit it upfront. I used a boxed chocolate cake mix...but sometimes those work better. Just make sure you use one of the "extra moist" extra chocolaty varieties. I made the mix according to the package directions and poured it into two, 8 inch cake pans (very well greased and floured pans), and baked for 30 minutes according to package directions (350 degrees usually).
Once cooled, I frosted the cakes with the bestest chocolate frosting.
1 stick of butter, softened
8 oz of cream cheese, softened
1 box of confectioners sugar
1 tsp of vanilla
About 1/2 cup of melted chocolate, (slightly cooled) - use more or less depending on how dark or light you want your frosting
1-2 Tablespoons of milk to loosen it as you mix it
Mix the butter, cream cheese, and vanilla, and then add the confectioners sugar and finally the melted chocolate. Mix with an electric mixer and refrigerate until ready to use.
To frost the cakes:
After the cakes have cooled for about 10 minutes, pop them out of the pans, and then let cool completely (1-2 hours or so). Once cooled, slightly cut the "dome" off the cakes with a serrated knife so you have 2 flat even cakes...save that excess for the "decoration" or just eat it or throw it out (see top of cake in picture for how I used it) :)
Put a good amount of frosting in the middle and stack the cakes together and then frost the top and outside. IMPORTANT: Work quickly or the frosting will get too soft.
Once frosted, let firm up in the fridge before slicing.