This homemade chocolate cake is the perfect cake for any occasion. Deep chocolate flavor, and sturdy enough to hold ermine frosting (cooked flour frosting), this moist chocolate cake recipe is one you will make over and over again.
1cupwhole milkor 2%, but the cake won't be as rich
FOR THE FROSTING
1cupwhole milkor 2%, but the frosting won't be as rich
¼cupall purpose flour
2Tablespoonsunsweetened cocoa powder
1cupsugar
1pinchsea salt
8ouncesunsalted buttersoftened but still cool
Instructions
FOR THE CAKE
Preheat oven to 350 degrees F. and place rack in center of oven. Grease two - 9 x 2-inch round cake pans and line the bottom of the pans with parchment paper. Spray a cooling rack with non-stick spray and set everything aside.
Place the chopped unsweetened chocolate and cocoa powder into a heatproof bowl. Pour boiling water over the chocolate and cocoa powder and stir until chocolate has melted. Set aside to cool while you make the batter.
In a separate bowl, whisk or sift the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy, about 2 minutes. Gradually add the sugar and continue beating for 2-3 minutes, or until the mixture is fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.
Alternate adding the flour and milk (flour in three additions and milk in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are just combined. Don't over mix or the cake won't be moist. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 35 - 40 minutes or until a toothpick inserted in the center just comes out clean and the tops spring back when lightly pressed. Remove pans from oven and place on a wire rack to cool for about 10 minutes, then remove the cakes from their pans and cool completely on a greased cooling rack. Meanwhile, make the ermine frosting.
ERMINE FROSTING
In a medium saucepan, whisk the flour and cocoa powder together with a small amount of the milk (about 1/4 cup) to form a paste.
Add the rest of the milk and the sugar to the pot and whisk over medium heat.
Add a heavy pinch of salt and taste. Adjust if necessary.
Bring the milk mixture to a boil, whisking constantly. Whisk for another 30 seconds to a minute, then remove from the heat.
Pour mixture into a metal bowl to cool. Whisk occasionally until the mixture reaches room temperature. You can speed this up by refrigerating the mixture, but be sure to whisk the mixture every few minutes. Don't allow the mixture to become too chilled. You only want it at room temperature.
Fit your mixer with a whisk attachment. Whip the butter until light and fluffy.
Add the chocolate mixture, a couple of tablespoons at a time, making sure each addition is incorporated before adding the next, scraping down the sides of the bowl as necessary.
Frost and garnish cake as desired.Due to the dairy products in the frosting, refrigeration is recommended.