Hot Cocoa Cake!

[dragoon811]

Well then!

I meant to post this yesterday, but I woke late (ah the tail end of a cold) and we were invited last-minute to dinner with friends who live an hour away. Oops.

But I'm here now! :)

Hot Cocoa Cake

Tools Necessary:
Stand mixer
one 8-9 inch cake pan
Whisk
Small bowl
Medium bowl
Wire cooling rack
Piping bag (optional, I sort of just used a spatula)

Ingredients (Cake):
1 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 tbs cocoa mix (of your preference)
1 tbs cocoa powder (if not chocolatey enough for you. don't add too much mix, or it'll be too sweet)
1/4 cup vegetable oil
1 3/4 cup cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup or so chocolate chips
Shortening or baking spray for the cake pans

Directions:

1. Preheat oven to 350F; grease your cake pan.




2. Combine your dry ingredients (flour, salt, ginger, baking powder, and baking soda) in a bowl and set aside.




3. In your mixer, cream the butter and sugar until very fluffy.




4. Beat in the eggs one at a time, then the oil and vanilla & almond extracts, until well-incorporated. Follow with the cocoa powder and hot cocoa mix.




5. Stir your milk into the batter until nice and smooth. Add the dry ingredients until smooth. Add in the chocolate chips - they're going to sink to the bottom no matter what you do, but that's actually good because it gives you an awesome little chocolate chip crust.




6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.




7. Cool in the pan for 5 minutes, then transfer to a wire cooling rack. Be sure to cool completely before frosting.

Ingredients (Honey-Orange Buttercream Frosting):
½ cup butter, softened
2 tbs honey
3 large spoonfuls of marshmallow fluff (add more to desired taste level, my hubby's not a huge fan of marshmallow)
1/2 tsp vanilla extract
2 cups powdered sugar

Directions:

1. Beat together the butter and honey in your stand mixer, slowly adding the vanilla and marshmallow cream.




2. Begin adding in the powdered sugar. The consistency should be smooth and spreadable– if you find it too stiff, add a touch of milk. If it's too liquid, add a tad more powdered sugar or marshmallow.




3. Ice your cake – for a cake like this, you need only frost the top, rather than worrying about filling it or covering the sides. And then eat & enjoy! :-D

Comments

[teddyradiator.livejournal.com]

Thank you for sharing - the thing I love about this cake is that 99.9% of the ingredients are those that you always have in your pantry. The only thing I don't have at this exact moment is marshmallow fluff, but that's a two-minute trip to the local store.

A real winner of a cake - I'm looking forward to giving it a try!

[dragoon811.livejournal.com]

Thank you!!!! It really is simple that way - and you can even sub all-purpose flour for cake flour if you don't have it. :)

I hope you enjoy it when you try it! :)

[sparrowspark.livejournal.com]

Yum x
I'd make it but last night cam and I agreed to a diet. no! :C

[dragoon811.livejournal.com]

There's always a special occasion, or winter! :)