Kelly Williams Recipe

(Just one of) My Best Chocolate Cakes!

By Kelly Williams Wildflours


Recipe Rating:
 2 Ratings
Serves:
8-10
Prep Time:
Cook Time:

Kelly's Story

I make several versions of chocolate cake, and this is my easy but decadant one! An all-around American classic-style chocolate cake! I garnished the top with White Chocolate-Covered Truffles from a local candy store, and Brach's Chocolate Stars that I happened to have on hand. Garnish with whatever you'd like! :D

(Photos by me)

Ingredients

CAKE:
1 cup
sugar
1 cup
light brown sugar
1 3/4
cups flour
1 cup
unsweetened cocoa powder
1 tsp.
salt
1 1/2
tsp. baking soda
1 1/2
tsp. baking powder
1/2 tsp.
cinnamon
2
eggs (extra large or large)
1 cup
chocolate milk
1 Tbl.
chocolate syrup, hershey's
1/2 cup
unsalted butter, melted
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1 Tbl.
vanilla
1 cup
brewed coffee, very hot
FROSTING:
3/4 cup
unsalted butter, melted
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1 cup
unsweetened cocoa powder
4 1/2
cups powdered sugar
2/3 cup
chocolate milk
2 tsp.
vanilla
3 Tbl.
caramel ice cream topping, for drizzling

Directions Step-By-Step

1
Grease 2, 8" cake pans with butter-flavored crisco and coat evenly with cocoa powder (just as you would flour.) Each pan will take about 2 Tbl. or so. *If you have trouble with cakes sticking to your pans, I recommend that you use flour, or half flour and half cocoa for this. Mine never stick, but they are well coated with whatever in the heck they use, and very shiny. You use whatever works best in your pans. In large bowl stir together first 8 ingredients with a wire whisk well. Add rest of cake ingredients except coffee. Beat on medium speed for 2 minutes. Add coffee carefully, and beat til mixed well. Be careful to add it slowly so it doesn't splatter on you and everything else! Hot coffee can really burn! Pour evenly into the 2 prepared pans. Bake in pre-heated oven at 350ยบ for about 40 minutes or til toothpick comes out clean. *This is not a high-rising cake, it's a bit dense. So don't fret when it looks kinda puckered in the very center, that's the way it should look. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Frosting:
Melt butter in microwave. Stir in cocoa well.
Alternately add rest of ingredients beating with wire whisk, or use a mixer. Beat til smooth and creamy. This makes enough frosting to frost a 2-layer 8" cake, plus extra to decorate it with. If you just want to frost it, pile it on there! I doubt anyone will complain! Drizzle with caramel ice cream topping if desired. Top with your heart's desire. I used Brach's chocolate stars, chopped walnuts and white chocolate truffles! Experiment and have fun! :)Thanks for taking the time to read my recipe, hope you give it a try! :)

About this Recipe

Course/Dish: Cakes, Chocolate