Happy Valentine’s Day!!!! Or Happy Heart Day as Daria wrote on the delicious cake above! Wow was this a winner!!! Super moist and spongy, with just the right hint of peppermint icing to add to the luscious taste of the dark chocolate. Even Daria, who “doesn’t really like chocolate cake”, loved this one. And who could resist?? It was decorated so nicely and was the perfect finale for our Valentine’s day dinner…or maybe it was lunch….or maybe it was lunch and dinner!! Who’s counting??!! All I know is that I had to go on a rather long run around the island as a result of that indulgence!! Two hours later and I am ready for another piece. Does that mean I have to go back out for another 2 hour run?? O.K., it’s dark, I will wait till the morning!
Anyway, all the crew aboard Muddy Waters sends out our warmest Valentine wishes to all of our homeland friends and family. For those of you who have not o.d.’ed on chocolate, here is the recipe for your baking pleasure.
Devilicious Chocolate Cake
1 and 3/4 cup of all purpose flour (I used 2 cups of cake flour because it is slightly lighter in texture)
1 and 3/4 cups of sugar
3/4 cup unsweetened cocoa powder (I used extra dark)
1.5 tsp. bake soda
1.5 tsp. bake powder
1 tsp. salt
1 cup of milk (milk alternatives such as almond, soy and rice work great here)
1/2 cup canola oil
1 tsp. vanilla
1 cup boiling water
Super easy directions: 350F for 25-35 minutes (depending on your oven)
– combine eggs, milk, oil and vanilla in the mixer. slowly add boiling water to the mixture.
– combine flour, sugar, cocoa, baking soda, baking powder and salt in separate bowl.
– mix dry ingredients into wet ingredients and mix on medium speed till well combined.
– pour into 2 round 9” cake pans or one jelly-roll pan. Make sure pans are lined with parchment paper because the cake is very moist and may stick to the pan.
– Let the cake cool in the pan for 20-30 minutes before you remove and make sure it is completely cool before frosting to prevent tears in the surface.
Peppermint Buttercream Icing
1 & 1/2 sticks of butter
2-3 cups of powdered sugar. Make sure it is sifted to prevent lumps in the icing.
1 tsp. of milk
– cream butter in mixer.
– Add 1 tsp. of peppermint extract and half of the sugar.
– Add the milk and continue to beat while adding the sugar to the mixer by the spoonful. You may not need all of the sugar.
– Beat the whole mixture on medium or medium-high for at least 5 minutes. You may need to add more or less sugar depending on the consistency.
Frost this delicious cake and satisfy your inner peppermint patty, chocolate cravings! Wow!! Thanks Daria!!!