Wow. It's been a while huh?
Nah. It's only been over a month. That's not too bad. LOL!
It's crazy how life gets away from you sometimes. The kids and I went to El Paso for Spring Break. Little Butt started Soccer. Baby N has been crawling around everywhere and keeping me super busy.
I'm just tired lately. I've been so busy that I haven't had a chance to blink, let alone blog.
But I miss it. I miss talking about food. I miss baking. I miss it all.
So here I am.
This recipe is one that I made for my JerBear for his 43rd birthday. That birthday happened back in February.
Nonetheless, this cake has been on my mind ever since.
You all know how I feel about chocolate. I'm definitely not a fan. However, this cake makes me believe that I'm a chocolate lover.
When they say "divine" chocolate cake, they mean divine. And the chocolate cream cheese frosting is like heaven on Earth.
This cake was moist, with the perfect level of chocolatey goodness. Not only was it scrumptious, it was also really pretty. It was the perfect addition to my second dad's birthday.
Whether you are a chocolate love, or not, I highly recommend you give this cake a try. It would sure look lovely on your Easter table!
Let's bake!
Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the oil, eggs, and coffee. Beat well.
Stir in the sour cream and vanilla.
Evenly distribute the batter into prepared cake pans.
For the frosting, beat together the cream cheese and butter until smooth.
Add the cocoa powder.
Gradually beat in the powdered sugar. Then stir in the vanilla.
Spread the frosting between the layers and on the top and sides of the cake.
Slice, serve, and enjoy!!!
Divine Chocolate Cake
Adapted from Southern Cakes Magazine
Printer Friendly Version
Ingredients:
- 2 1/4 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong coffee, room temperature
- 3 large eggs
- 1 cup light sour cream
- 1 teaspoon pure vanilla extract
- 1 recipe chocolate cream cheese frosting
Directions:
- Preheat oven to 325 degrees F. Spray 3 8-inch round cake pans with baking spray. Set aside.
- In the large mixing bowl of an electric mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add oil, coffee, and eggs, beat on medium speed until combined, about 2 minutes.
- Stir in the sour cream and vanilla.
- Divide batter evenly among the 3 cake pans.
- Bake cakes until a tester inserted in the center of the layers comes out clean, 28 to 30 minutes.
- Cool cakes in the pans for 10 minutes. Invert cakes onto a wire rack and cool completely.
- Spread chocolate cream cheese frosting between layers and on the top and sides of the cake.
- Serve and enjoy!!
Chocolate Cream Cheese Frosting
Adapted from Southern Cakes Magazine
Yields approximately 5 1/2 cups
Ingredients:
- 12 ounces 1/3 less fat cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 7 cups powdered sugar
- 1 teaspoon pure vanilla extract
Directions:
- In a large mixing bowl, beat together the cream cheese and butter on medium speed until smooth.
- Mix in cocoa powder.
- Gradually add powdered sugar, beating well.
- Stir in vanilla until combined.
- Spread onto chosen cake, enjoy!!
