Wouldn't that be a good name for a bakery?Anyway....not to brag, but I made some DELICIOUS cupcakes for Ben's party. If you've been looking for an EASY, foolproof, go-to chocolate cake recipe, then I've found it here. I've made this recipe 5 times now, and it has turned out perfectly every time. It's got a good chocolate flavor, but it's not TOO chocolatey so you can use chocolate icing on it without going overboard. It has a great texture and stays moist for a long time. Just like a cake mix but without all the horrible stuff they put in those things. Some notes:
- The recipe I linked to is for the sheet cake version, but it works for any type of cake. If you're making cupcakes, bake them at 350 and start checking them around 20 minutes. I think mine took 23 minutes. It should make exactly 24 cupcakes. I also made a 9 x 12 cake, and it took around 33-35 minutes.
- I lieu of using real buttermilk I did the trick where you combine 1 T. vinegar for every 1 c. milk. It worked fine.
- Don't skimp on the coca powder. HEAPING tablespoonfuls.
- I didn't sift my flour beforehand and the batter had little balls of flour. It didn't affect the taste at all and I don't even think you could notice them, but it caused me some anxiety. If you have extra time I would go ahead and sift.
I'm not a big fan of frosting and hate it when frosting overpowers the cake. Classic buttercream is good, but I wanted something a little different this time. PW has never let me down with her recipes, so I decided to try what she describes as "The Best Frosting I've Ever Had." I made a test batch and quickly realized it wasn't my first time eating this deliciousness. My mother made this frosting for nearly every chocolate and red velvet cake we ate while growing up. I've never had it anywhere else, and it never occurred to me to ask her for the recipe. My mistake, since I've obviously been missing out. It has a whipped cream consistency that's the perfect accompaniment for chocolate cake. Just one word of advice; you CANNOT over beat this frosting. When in doubt, keep beating. There should be no separation AT ALL. PW says it took her 45 seconds of hard beating to get the right consistency, but it took me 2 full minutes since I live in a humid climate.
Please try this frosting, then tell me how much you love it:)
3 comments:
My wife made these cupcakes AND frosting recently for our Son's birthday and they were seriously freaking amazing. She also made a batch of cake mix vanilla cupcakes because she wanted people to have a choice other than chocolate and we ended up throwing them away instead of serving them because they were totally gross next to the cupcakes from your links above!
I've used this recipe for years. I got it from Joe's sister shortly after we were married. It is the best.
Joel-You are embarrassing me. Don't you have work to do:) And there were other factors that caused me to throw away a whole batch of cupcakes, (which sounds seriously wasteful, BTW.) Like, I under baked them a tad. But still, they were gross and had about a million chemicals in them. Jerilyn--That's so funny! You're probably the one who gave my mom the recipe!
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