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DARKEST CHOCOLATE CAKE EVER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 1/2 c Sifted cake flour
1 tb Baking soda
1/4 ts Salt
1 c Butter or margarine
2 c Granulated sugar
4 Eggs
1 c Buttermilk
3/4 c Cocoa
2 ts Almond extract
Velvety Frosting
-(recipe below)
Info: from Peaceful Gatherings Cookbook, Bolton MA
Federated Church, 1991
Preheat oven to 375 degrees (F). Grease and flour
bundt cake pan. On waxed paper, sift flour with
baking soda and salt. In large bowl with electric
mixer at medium speed, cream butter with sugar at
medium speed. Cream butter with sugar until fluffy,
add eggs, one at a time, beating well after each
addition. Alternately beat in buttermilk and flour
until all has been added.
Stir cocoa into 2/3 cup boiling water until
dissolved. At low speed, beat cocoa mixture and
almond extract into batter. Pour batter into bundt
pan. Bake 60 to 70 minutes or until cake tester
inserted into center comes out clean. Cool cake 5
minutes; invert on rack. Frost with Velvety Frosting
and refrigerate.
Velvety Frosting:
In double boiler, melt one 6 ounce package semi-sweet
chocolate pieces over hot, not boiling water; cool
slightly. In small bowl, mix 1/2 cup butter or
margarine, softened, with two eggs. Stir in chocolate
until smooth and creamy.
Note: No sugar is used in this frosting recipe. Two
layer cake: Prepare recipe as above, but bake in 2
greased and floured 9-inch cake pans for 45 minutes;
fill middle and frost only top of cake, not the sides.
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