Brick street choco. cake
By foodiva
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Ingredients
- 2 cups sugar
- 1 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- 2 1/2 cups cake flour
- 1 cup baking cocoa, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup instant chocolate pudding mix (small box)
- 2 1/4 cups buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup water
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup baking cocoa, sifted
- 3 1/2 cups powdered sugar, sifted
- 3 tablespoons heavy cream (more or less for consistency)
Details
Servings 1
Preparation time 20mins
Cooking time 80mins
Adapted from throughherlookingglass.com
Preparation
Step 1
"The real voyage of discovery consists not in seeking new landscapes, but in having new eyes."
So I’ve been on a quest for some time (years) to find the perfect chocolate cake recipe. Dense and rich. With a to-die-for ganache icing. And not too many crazy steps to put it together. Yeah. Thought I found that recipe a few years ago. There was a chocolate cake recipe I really loved. But then I found this easy recipe for
today in a regular, conventional oven. It turned out great: dense, rich and every bit as delicious as the original convection oven recipe. So pour yourself a big glass of milk and let’s clink!
Can’t wait to hear if you make this luscious
Yields
1/2 cup instant chocolate pudding mix (small box)
Preheat regular, conventional oven to 350°.
Beat sugar, butter & vanilla in large bowl.
Beat in eggs.
Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk.
Stir in semi-sweet chocolate chips.
Pour into greased tube pan.
Heat water, butter and vanilla together in sauce pan on stovetop until melted.
Remove from heat.
Stir in one cup cocoa.
Stir in powdered sugar, sifted.
Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency.
Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.
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