snack saturday

Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

Ingredients:
  •         2 cups sugar
  •         1 & 3/4 cups flour
  •         3/4 cup cocoa powder
  •         1 & 1/2 teaspoons baking powder
  •         1 & 1/2 teaspoons baking soda
  •         1 teaspoon salt
  •         2 eggs
  •         1 cup milk
  •         1/2 cup vegetable oil
  •         2 teaspoons vanilla
  •         1 cup boiling water




1. Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.

2. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.

3. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

4. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.

5. Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.

6. Remove the cake from the refrigerator and apply a final layer of chocolate buttercream.

Cream Cheese Frosting
  •         1 cup cream cheese
  •         3/4 cup butter
  •         1/2 tablespoon vanilla
  •         6 cups powdered sugar


Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream
  •         1 cup butter (8 ounces)
  •         1 & 3/4 cups cocoa powder (5 ounces)
  •         6 cups powdered sugar (25 ounces)
  •         1/2 cup + 3 tablespoons milk
  •         2 teaspoons vanilla


In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

playing catch up

It's been way too long since I've posted client quilts(must stop slacking on the show and tell). Here are a few recent finishes.

This quilt be Marilyn, absolutely love it.

quilted with wildflower
I love this quilt.


This adorable quilt by Linda

quilted with Daisy Chain

So soft and delicate.


Elizabeth wasn't sure what to have quilted on this flannel quilt. I suggested one of my favorites and it was a hit with Elizabeth.

quilted with Contempo

Love the look of the quilting on the pieced squares.


This lovely log cabin by Joan

quilted with Angel Wings

So pretty


Lastly, this fun one from Terri

quilted with Surf's Up

Love the backing Terri used.


Thanks for looking, until next time!




quilt monday

I have a new obsession


I adore pineapples. No, I love them. Just can not get enough.


I love them so much I may have made a pineapple permanent too ;)

Anyways, these went together so quickly; I may have to make another quilt of them.

I wanted to keep the quilting simple so diagonal straight lines were perfect.



I wasn't sure what to use for binding. White was too bland and this green matched the pineapple leaves...perfect.


Love


Happy Monday


snack saturday

Chocolate Chocolate Cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoon instant coffee
1 cup boiling water
For chocolate frosting:
1 pound finally chopped semisweet chocolate
6 tablespoons cocoa powder
6 tablespoons boiling water
3 sticks unsalted butter, room temperature
1 cup cream cheese
1/2 cup powdered sugar

pinch of salt


  1. Preheat the oven to 350°F.
  2. Grease and flour three 8 inch round baking pans.
  3. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  5. Dissolve coffee in boiling water and stir in the batter (the batter will be thin).
  6. Divide batter into 3 prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes in the pans, than remove from pans to wire racks and cool completely.
  8. To make the frosting:
  9. Add cocoa in boiling water and stir to combine and remove any lumps, set aside to cool.
  10. Melt the chocolate and set aside to cool to room temperature ( it take about 30 minutes)
  11. Beat the butter and powdered sugar until it’s light and fluffy
  12. Combine cream cheese with the cocoa.
  13. In the light and fluffy beaten butter and sugar mixture add cooled melted chocolate and continue beating until it’s evenly combine.
  14. Then add the cream cheese and cocoa mixture and beat well.
  15. Frost the cake.
  16. Garnish with chocolate shavings (optional) and set in a fridge for a few hours before serving.
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