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Old-Fashioned Chocolate Cake with Cocoa Frosting

Source of Recipe


Bon Appétit, September 1995






List of Ingredients



• -- For Cake --
  
• 3 cups all-purpose flour
  
• 2 cups sugar
  
• 1/2 cup unsweetened cocoa powder
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 2 cups cold water
  
• 1 cup corn oil
  
• 1 Tbsp vanilla extract
  
• 1-1/2 cups semisweet chocolate chips
  
• .
  
• -- For Frosting --
  
• 1/2 cup plus 2 Tbsp (1-1/4 sticks) unsalted butter, room temperature
  
• 5 cups powdered sugar
  
• 8 Tbsp (about) whole milk
  
• 1-1/4 tsp vanilla extract
  
• 3/4 cup plus 3 Tbsp unsweetened cocoa powder
  






Instructions



1. Make cake:
   Preheat oven to 350° F. Butter and flour three 9-inch-diameter cake pans with 1-1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
   
   
2. Make frosting:
   Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
   
   
3. Place one cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake.
   
   (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
   
   Serves 8 to 10