Email to Cat      

Devilishly Chocolate Cake

Source of Recipe


Central Market Chef's Table



List of Ingredients



• 2 cups sugar
  
• 1¾ cups flour
  
• ¾ cup cocoa
  
• 1½ tsp baking powder
  
• 1½ tsp baking soda
  
• 1 tsp salt
  
• 2 large eggs, at room temperature
  
• 1 cup milk, at room temperature
  
• ½ cup vegetable oil
  
• 2 tsp vanilla extract
  
• 1 cup boiling water
  
• .
  
• -- Ridiculously Rich Chocolate Frosting --
  
• 2 cups heavy cream
  
• ¼ cup (4 Tbsp) unsalted butter
  
• 1 tsp vanilla bean paste
  
• 2 cups sugar
  
• 2 cups cocoa powder
  
• ½ tsp salt
  
• ½ cup corn syrup
  






Instructions



1. Preheat oven to 350° F. Grease two 9-inch round layer pans or one 11x15x1-inch sheet pan. Line bottom with parchment paper.
   
   
2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl, stirring to combine. Add eggs, milk, vegetable oil and vanilla. Beat on medium speed about 2 minutes. Stir in boiling water. The batter will be very thin. Divide evenly between prepared pans. Bake 30 to 35 minutes (less for sheet pan), or until wooden pick inserted in center of cake comes out clean. Cool in pan for 10 minutes. Remove from pans and cool completely on wire rack. Wrap cakes in plastic wrap and freeze overnight.
   
   
3. For Ridiculously Rich Chocolate Frosting:
   Combine cream, butter, and vanilla bean paste, and heat over low heat until butter melts. Whisk together sugar, cocoa powder and salt. Add to warm mixture along with corn syrup, and whisk until well combined and smooth, about 5 minutes. Pour mixture into a heatproof casserole and allow to cool. Wrap and refrigerate overnight. Before using, beat the cold mixture in a stand mixer fitted with the paddle attachment, until spreadable.
   
   Makes 16 servings.