Chocolate Chunk Cake
Source of Recipe
Family circle Hometown Favorites
List of Ingredients
Chocolate Chunk Cake
3-1/2 cups cake flour (not self-rising) sifted
2-1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs, room temperature
2 tsp vanilla extract
1-1/2 cups buttermilk
8 oz. bittersweet chocolate, chopped
Frosting:
1 cup (2 sticks) butter, softened
2 boxes (1 pound each) confectioners sugar
1/2 cup buttermilk
2 tsp vanilla extract
4 oz bittersweet chocolate, melted and cooled but still pourable
chocolate curls, for garnish
Recipe
:
Heat oven to 350. Coat three 8x1-1/2" round cake pans with nonstick cooking spray. Line bottoms with waxed paper rounds; coat paper with spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In a large mixing bowl, with electric mixer on medium speed, beat 1 cup butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
On low speed, beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour.
Scrape down side of bowl; beat on medium speed for 3 minutes.
Fold in chopped chocolate.
Evenly divide batter among prepared pans.
Bake at 350 about 35 minutes or until cakes test done with toothpick.
Cool cakes in pans on wire racks for 20 minutes.
Turn out cakes, let cool.
Remove waxed paper.
For Frosting: In a large mixing bowl, with electric mixer on medium-high speed, beat remaining 1 cup butter until creamy.
On low speed, beat in 1 box confectioners sugar and half of the butter milk until combined.
Beat in remaining box confectioners sugar, buttermilk and vanilla.
Beat about 2 minutes until smooth
. Beat in melted chocolate.
Frost cake.
Refrigerate at least one hour before serving.
Garnish with chocolate curls.
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