Best Chocolate Cake
14 to 24 cake slices or 24 cupcakes
8" or 9' squares: 20 to 30 minutes
13" by 9" rectangular cake: 35 to 40 minutes
2-quart ovenproof bowl: 25 to 30 minutes
24 cupcakes: 12 to 15 minutes
- Vegetable oil spray
- 2 oz. unsweetened chocolate
- 1/4 lb. butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 Tbs. vanilla extract
- 2 cups cake flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup ice water
Preheat oven to 350°F.
Step 1: Spray baking pan(s) with oil; set aside.
Step 2: In a small bowl set over boiling water, melt chocolate. Remove bowl from heat and let chocolate cool for 5 minutes.
Step 3: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Add chocolate and combine.
Step 4: In a medium bowl, combine flour, baking soda, and salt. Add dry ingredients to the first mixture and blend. Add ice water and beat till smooth. Pour batter into the prepared pans.
Step 5: Bake until a toothpick inserted into the center comes out clean. Cool, then frost.
Perfect Frosting In a medium bowl, combine 1 cup unsalted butter at room temperature, 3 cups confectioners' sugar, 1 Tbs. vanilla extract, 2 Tbs. light corn syrup, and 1 Tbs. milk. For chocolate frosting, substitute 3/4 cup cocoa for 3/4 cup confectioners' sugar.
Each slice or cupcake (with frosting): 263 calories, 2 g protein, 36 g carbohydrate, 13 g fat (8 g saturated), 1 g fiber, 49 mg cholesterol, 9 mg calcium, 1 mg iron, 172 mg sodium.