Are you full? I bet you are… I know I still am! But there’s always a spot left for my all-time favorite chocolate cake!
We had a really good Christmas this year. We visited family, had fabulous meals with the ones we love, exchange presents and waited for Santa to come visit us -way past our bedtime- at the Woodbury Christmas Eve réveillon. I can’t believe it’s already gone, makes me so sad having to take away our tree and decorations; but I think I’ll keep them for another week (or two)!
Since I’m not ready to say goodbye yet, I’m sharing this amazing chocolate cake recipe with you. You can make it year round and you will not be disappointed, it really is a crowd pleaser! It was our Christmas Day dessert this year (and probably will for the next 50). I melted some Wilton White Chocolate Candy Melts in the microwave and spread it on a large parchment paper. Let it cool at room temperature, melted a few chocolate chipits and then brushed the ‘bark’ with a small paintbrush. Takes less than 15 minutes….very easy.
For the cake and icing, I’ve adapted a recipe from Marilou 3 fois par jour: Mon gâteau au chocolat préféré. I took out the chipits from the cake and changed the icing for it to be a little more buttery. The original is amazing -just like everything else she does-, but I really love the changes I made… suits my liking!
what you need for the cake:
butter to grease the cake pans
2 cups of flour
3\4 cups of cocoa
1 teaspoon of baking soda
1\2 teaspoon of baking powder
pinch of salt
1 3\4 cups of sugar
1 teaspoon of vanilla
1 cup of mayonnaise (I use Hellman’s Olive Oil)
1 1\3 cups of water
what you need for the icing:
1 lbs of unsalted butter (oh yes, one pound!)
1\2 lbs of salted butter (I guess one pound was not enough; but like I said, it is buttery!!!)
3\4 cup of cocoa
3 cups of icing sugar
Heat up the oven at 350. Grease the 2 cake molds (9 in.) with butter.
Mix the flour, cocoa, baking soda, baking powder and salt in a bowl. Put aside.
In the mixer (I use my Kitchen Aid mixer, but you may use a hand held mixer) add the eggs, sugar and vanilla. Mix for about 3 minutes until the mixture is frothy.
In another separate bowl, mix the mayo and water. Add to the mixer, alternating with the dry ingredients.
Pour into the cake pans, place in oven for about 30 minutes. Let the cake cool down completely before icing. I also suggest to freeze the cakes. It’s easier to frost when it’s frozen, plus you can make your cakes in advance and unfreeze them the day your serving it.
For the icing, using your mixer again, mix the room temperature butter until fluffy. Add the cocoa and icing sugar. Mix on low setting until the icing is smooth and delicious! Place your cakes on a nice cake stand, adding some icing between the layers. Frost any way you like. This frosting will be the best one you’ve ever tasted, I swear. If you don’t like it, call me and I’ll come eat the entire cake!
I added the white chocolate bark all around the cake and placed a few decorations. Theses were my great-grandma vinyl cake decorations… probably the only thing we have of hers… yet, we use them every year! This cake needs no decoration at all, but it’s fun to dress it up for the occasion!
This IS simply the best cake EVER! ENJOY!