Friday, September 24, 2010

Laurie & Amy's Amazing Chocolate Cake

I was going through old pictures on my computer today and ran across this cake and couldn't believe that I had not posted this recipe yet!  It is truly one amazing chocolate cake--just as the name states.  My mother-in-law is a chocoholic and loves all things chocolate.  So I went in pursuit of a chocolate cake worthy of her for her birthday last year.  I couldn't pass up trying this cake after the rave review it got from A Bountiful Kitchen.  We were not disappointed in the least.  My cute mother-in-law is still talking about it!  She declared it one of the best she's ever had and had to have the recipe.  She even took it to share with her siblings when they celebrated her birthday and said that they were all dying over it.  It is very dense and moist and chocolatey!  I know that it you are also a chocoholic that you will love this recipe, too.

Laurie and Amy's Amazing Chocolate Cake from A Bountiful Kitchen

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.

Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.


1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk

Cream butter with electric mixer. Whisk together sugar and cocoa. Beat one-third of the sugar/cocoa mixture into the butter. Mix in vanilla. Add the rest of the sugar/cocoa mixture alternately with milk and beat until frosting is smooth.

When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

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