ÜBER SCHOKOLADENKUCHEN

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

Translation: Beyond Chocolate Cake! This is a glorious chocolate cake, the ultimate in moistness. I'm thinking of substituting this for the usual boxed German Chocolate I usually make for my son's birthday this year. You could also call it: Death by Chocolate! Recipe & photo: perfect10cookbooks.com

serves 10-12
prep time 20 Min
cook time 35 Min
method Bake

Ingredients

  • 1/2 c
    (1 stick) butter
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 2
    1-oz. squares unsweetened chocolate, melted
  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 1 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 1 Tbsp
    vinegar
  • FROSTING:
  • 1/2 c
    (1 stick) butter, softened
  • 3 c
    powdered sugar
  • 3
    1-oz. squares unsweetened chocolate, melted
  • 1 tsp
    vanilla extract
  • half and half, if necessary
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How To Make

  • 1
    In a large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  • 2
    In a separate bowl, combine flour and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  • 3
    In a small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix!
  • 4
    Grease and flour 2 9-inch cake pans. Line bottom of pans with parchment paper. Pour batter into prepared pans and bake in a preheated 350-degree oven for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans. Transfer to wire racks and cool completely before frosting.
  • 5
    FOR FROSTING: In a large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1 to 2 tsps. half-and-half.
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