Friday, December 23, 2011

CHOCOLATE CHOCOLATE CAKE

3 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened to room temperature
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups whole-milk
3 oz dark chocolate, grated

Set eggs out at room temperature for half an hour. 

Grease and lightly flour 3 8-inch round cake pans; set aside.

In a medium bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Preheat oven to 350 degrees.

In a large mixer bowl, using an electric mixer on medium speed, beat the butter for 30 seconds.  Gradually add the sugar, small amounts at a time, beating after each addition until well combined.  Stop and scrape down the sides of the bowl and beat for another 2 minutes.  Add the eggs, one at a time, beating well after each addition; beat in the vanilla extract.

Alternately add the flour mixture and the milk to the butter/egg mixture, beating on low after each addition but just until combined.  Beat on high for an additional 20 seconds.  Stir in the grated dark chocolate.  Equally divide the batter between the three pans.

Bake cake layers for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes.  Remove from pans and cool completely on the wire racks.  Fill and frost with your favorite frosting recipe.

Yield: 16 servings.

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