MOIST CHOCOLATE CAKEWith Chocolate Frosting

By

Jenny Olszewski

for

Say No To Food Waste

Tuesday, February 3, 15

Chocolate Layers

With Valentine’s Day just around the corner, we decided to stretch our baking muscles. On the menu: chocolate on chocolate on chocolate. In other words, double layer of chocolate cake held together by chocolate filling and covered in

chocolate frosting. Whether treating your loved one, or yourself, this cake will hit a sweet spot. In few quick steps you’ll have all your friends and special ones drooling. Irreplaceable, that’s what you are, and if not, then you sure will be. Shall we get started?

Tuesday, February 3, 15

Ingredients

Serves: 8

Frosting:

8 ounce chocolate chips1 can condensed sweet milk1 teaspoon vanilla

Layer Cake

1 3/4 cup all purpose flour2 cup of sugar 3/4 cup of cocoa, unsweetened 1 1/2 teaspoon baking soda3/4 teaspoon of salt2 large eggs1 cup buttermilk1/2 cup butter, melted1 tablespoon vanilla extract 1 cup hot coffee

Tuesday, February 3, 15

The yummy frosting

1) Mix 8 ounce chocolate chips, 1 can condensed sweet milk and 1 teaspoon vanilla in a saucepan.

2) Cook on low heat until completely melted.

Tuesday, February 3, 15

The bake begins

1. Preheat oven to 350. Grease and flour 2-9 inch baking pans or line with parchment paper circles and set aside.

2. In a large bowl (or a standing mixer) stir together flour, sugar, cocoa, baking soda and salt.

3. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).

4. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

5. Pour batter evenly between 2 pans and bake on the middle rack of oven for 30 to 35 minutes (or until toothpick inserted in center comes out clean).

6. Allow to cool 15 minutes in pans then run a butter knife around the edges of each cake and place wire cooling rack on top of each.

7. Wearing oven mitts, use both hands to hold the rack in place while flipping the cakes over onto the rack.

8. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

9. Evenly cover the layers with frosting and place in the fridge for 15 to 20 minutes until cooled. Then it’s ready to serve!

Tuesday, February 3, 15

Delicious to the last bite…

No one can resist the texture and flavor of this moist chocolate cake. Ready to give it a try?

Tuesday, February 3, 15