Entry in progress...hang tight!
I rarely make cakes from scratch, as I like boxed cakes just fine and don't always have a lot of time to make from scratch...or so I thought. This cake has changed my mind. It really did not take all the much longer to put the ingredients together, and honestly--it is the best chocolate cake I have ever had! Not just the cake itself, but also the frosting! This will also be my go-to for chocolate frosting going forward. It's so perfectly balanced and not too heavy on the buttery-ness (I say this because MANY frosting recipes are too greasy/buttery for my taste). I hope you will give it a try!
And yes, you have to use self-rising flour for this. If you don't have self-rising flour, don't try this recipe.
Link to my YouTube "making of the recipe" video: https://youtu.be/Nz8X0You6EE
Original recipe credit: https://www.kingarthurbaking.com/recipes/self-rising-chocolate-cake-recipe
Recipe below contains my modifications.
Ingredients:
for the cake batter--
6 T. salted butter, softened
6 T. canola oil
397g (2 c.) sugar
63g (3/4 c.) dutch-processed cocoa powder
1 tsp. vanilla extract
4 large eggs, room temperature
312g (2 3/4 c.) self-rising flour
1 1/2 c. water
for the frosting--
149g (1 3/4 c.) dutch-process cocoa powder
397g (3 1/2 c.) powdered sugar, divided
1 c. heavy cream
2 sticks (1 c.) unsalted butter, softened
1/8 tsp. salt
2 tsp. vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour three 8" round cake pans (original says you can do two 9" instead; will post here if I ever try it that way).
2. For the cake batter-- In the bowl of a stand mixer, beat together the butter, canola oil, sugar, cocoa powder, and vanilla extract until they form a smooth paste.
3. Beat in eggs one at a time.
4. Add the flour and water in small additions, alternating between them, beginning and ending with flour. Mix at the end until smooth/combined.
5. Divide the batter evenly between the prepared pans, smoothing tops gently with the spatula. If desired, tap pans gently on counter a few times to pull out some any bubbles (I did not do this).
6. Bake cakes for 30-35 min, until fork/toothpick inserted in center comes out clean.
7. Cool in pan for 5 min, then loosen edges with a spatula and turn out onto a cooling rack to cool completely.
8. Once the cakes have completely cooled, prepare the frosting: start with sifting the cocoa powder plus 170g (1 1/2 c.) of the powdered sugar into a bowl.
9. Bring the heavy cream to a simmer (I did this in a pan on the stove; you may opt for microwave instead).
10. Pour the heavy cream into the sifted cocoa/powdered sugar mixture, whisking as you pour it in. The mixture will look grainy at first, but will gradually get smoother. Set aside to cool to room temperature.
11. In the bowl of a stand mixer, beat together the butter, salt and remaining 227g (2 c.) of the powdered sugar.
12. With the mixer running on low speed, add the cocoa mixture a spoonful at a time (I used a soup spoon) until it is all incorporated. Once all has been added, beat at medium sped for 1 minute.
13. Frost the cake, serve, and enjoy!
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