| I found this recipe from Cuine at Home Magazine... Rich chocolaty and its really amazing! Makes 24 cupcakes or one 8", 2-layer Cake | |||
| Chocolate Cake Whisk Together: 3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened cocoa powder 2 t. baking soda 1 t. table salt Combine; Add: 2 cups hot water 3/4 cup vegetable oil 2 T. white vinegar 1 T. instant coffee granules 1 T. vanilla extract Preheat oven to 350. Whisk dry ingredients together in a large mixing bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined. Divide batter among pans, then bake until toothpick inserted in center comes out clean, 35-40 minutes. Cool cakes for 15 minutes on a rack, then invert them onto the rack. Glossy Chocolate Frosting Makes: 4 Cups Melt: 1 stick (8 T.) unsalted butter Stir in: 1 1/2 cups sugar 1 1/4 cups unsweetened cocoa powder Pinch salt Combine; Gradually Add: 1 1/4 cups heavy cream 1/4 cup sour cream 1 t. instant coffee granules Off Heat, Add: 2 t. vanilla extract Melt butter in a large saucepan. Stir in sugar, cocoa, and salt. Combine cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended. Cook until sugar dissolves, and mixture is smooth and hot to the touch. Do not boil. Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. Frost cake. | |
