February 11, 2016
It’s Medicinal – Good For What Ails You!
It may have been from a dream or because the cool weather is causing a hankering for comfort food, regardless, I woke this morning seriously wanting chocolate cake. Homemade chocolate cake made with really good Marburger Gourmet buttermilk and lots of chocolate icing. So – I made one.
Throw away your boxed cake and canned icing – and come home to momma. Nothing, and I mean nothing, will beat this chocolate cake on a cool winter night. It was the most requested dessert at Bailey’s restaurant – then I would double the recipe, cut each layer in half and make a 6 layer chocolate cake to die for.
I like mine with lots of icing – so don’t skimp on the frosting folks. Ice it as soon as it is cooled and let it sit for about 6 hours so the cake and frosting have the opportunity to meld together. Ok, I realize how long six hour is to wait for a slice – but it will be worth it.
In the Bailey house, the sun would never rise on a homemade cake – each of us kids, mom and dad would whittle it down throughout the night until it was gone.
If you make this cake – please text me at (813) 928-2210 a picture. Or send me an email at: RobertKimBailey@hotmail.com.
- 1 stick room temperature salted butter
- 2 cups sugar
- 2 extra-large room temperature eggs
- 1 teaspoon real vanilla extract
- ¾ cup Hershey’s Cocoa
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1/8 teaspoon salt
- 1 ¾ cup Marburger Gourmet buttermilk (room temperature) – you can also use whole milk but I like the richness of good buttermilk
Pre-heat oven to 350 degrees.
Generously spray – two 9” round cake pans with baking spray or butter (or shortening) and flour the pans. I usually line the bottom of my pans with parchment paper so they definitely do not stick…but that is strictly up to you.
Sift all dry ingredients together in one bowl. Add vanilla to buttermilk.
In a mixing bowl cream, cream room temperature butter and sugar, adding room temperature eggs one at a time until the total mixture is light and fluffy – about 5 minutes on medium high speed.
Starting with the flour, alternately add 1/3 each of the sifted flour and the buttermilk – with a rubber spatula, stir from the bottom up to make sure all the ingredients are well combined. You can use the mixer – but be careful to not overmix or your cake will come out tough. I like folding the dry ingredients in.
STEP FOUR – BAKING
Put equal amounts of the batter in the two pans. If you have a scale, measure exactly. You want the same amount of batter in each pan so the layers are the same size.
Place on middle rack in the oven and bake for 15 minutes, and carefully rotate pans so you have even distribution. Bake another 15 minutes – this is when you want to start watching the cake, for you do not want them to be over-done. I test various ways: 1) toothpick in the center is good…it does not have to be perfectly clean, 2) gently pressing on top of the cake with a couple fingers is also good, but that is more for the experienced baker, 3) often times you can wait until the edges pull from the sides – but that sometimes can be tricky – ultimately making the cake dry.
Gently remove cakes from oven and place on a baking rack. Cool 10 minutes. After 10 minutes turn out on another rack – make sure the top does not touch the rack or it will stick. Let cool completely. Frost immediately when cooled.
2 sticks room temperature salted butter
6 to 8 cups powdered sugar
½ cup Hershey’s cocoa (more if you desire)
2 teaspoon real vanilla extract
Whole milk – start with 2 tablespoons at a time – keep adding until you get the taste you want.
With the whisk attachment on your mixer (if you have one), cream butter for about one minute, add sugar 2 cups (and a tablespoon milk) at a time and beat until well combined, add vanilla and beat until well combined for 2 to 5 minutes…depending on how fluffy you want your icing.
Starting with the first layer, add frosting in the middle and spread. Top with second layer and spread on top and sides. I like a lot of icing – so feel free to make more if desired.
Best served with a scoop of vanilla ice cream.