Sunday, September 30, 2012

Super Moist Chocolate Cake

 Making cake from scratch is something I have only ever done one other time. Cake mixes are just so convenient! And once, my mom told me that cake from a mix is the same taste as cake from scratch. So I stuck with the basics.

However, Joey always says "it's just from a box, we can't serve it to people" so this time, in honor of Gavin's birthday I decided to bake from scratch.  I browsed the interwebs for weeks, then my browser restarted and I lost all my saved recipes.  So, I decided to make Smitten Kitchen's chocolate cake with caramel filling and vanilla frosting.

This cake is the moistest thing I have ever made. It calls for buttermilk, eggs, coffee and oil - how's that for lots of liquid to make a moist cake?
This makes a lot of cake. It really only makes two 10-inch rounds but who has 10-inch cake pans? I sure don't. I have two 9-inch cake pans, so I made those and also made a little pan of cake for two. This was a great idea because then Joey and I had the opportunity to taste the cake since when you make a cake round you can't taste it!

This cake is SUPER moist. It fills up your mixer so when she says large bowl really take her advice on that one!  As  you can see, while the cakes came out in rounds, the stack wasn't so successful...the cake demolished itself on the top layer and it took some pretty creative frosting to get it back together in one piece.  I also wasn't able to do that crumb cover frosting layer.  It turns out I'm not that good at frosting. But I think it turned out pretty well all things considering.


For the Cake:

Head over to Smitten Kitchen to read the ingredients and instructions for the cake part. This makes the moistest cake ever.

For the caramel filling:

I made a half recipe of the frosting/filling for the Domestic Fits blog for the cake I made last time - I didn't actually read the instructions as well as I thought but it was still fine, except that it solidified FAST. This filling turns into a crunch almost toffee like filling. It wasn't what I was looking for but everyone really liked the added crunch. I wish it had been creamy and caramely--like in a milky way bar.

For the frosting:

I made the frosting sans sprinkles from Sweetopia's blog. This frosting spread super easily and it also piped alright from a ziploc bag.

This cake was pretty sweet, I thought the crunchy layer was a bit weird but it was well received by the diners.  The actual cake itself was amazing!  i really loved the moistness of it and honestly, I think I could eat it plain. Normally I don't see the point of plain cake, but this time I think I'd be into it!

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