#decadentchocolatecake
How about the glorious weather we had this past weekend? Those of you who live in my area, know what I’m talking about. Robin’s egg blue skies with winds that could cut you like a knife. It was downright deceiving from indoors. I’m thinking ooh, I’ll wear my glitzy sandals then I step outside to let Queen Cleo out for her morning potty break and my toes curl up. It’s springtime with a little winter caboose attached. Enough about the weather, let’s talk chocolate!

This decadent chocolate cake I baked for my niece’s bridal shower is the bomb.com! (slang; not a link referral.) If you recall, this is not the first time I’ve baked this cake. I first tried my hand at this chocolate sensation a few post back and ended up salvaging the remains for my version of cake cups.
#chocolatecakecups
They were scrumptious but not so easy on the eye. This time, I seasoned my new cake pans and baked the cakes the full 30 minutes as suggested in the directions.
Voilà! Here’s the recipe that will take center stage on your Easter dessert table. Add some pastel jelly beans or sprinkles and your guest will be hopping all over this decadent delight. (The complete how to video will be posted on my YouTube channel, soon.)
#decadentchocolatecake
Yields 12-14 servings

Ingredients:
1 cup cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all- purpose flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. Grease and flour three 9- inch cake pans. Combine cocoa and boiling water in a bowl; stir until smooth. Let cool. Beat butter, sugar, eggs and vanilla at high speed with an electric mixer until light and fluffy, about five minutes. Combine flour, soda, baking powder and salt. Add to butter mixture alternately with cocoa mixture; beat on low speed, beginning and ending with flour mixture. Pour batter into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans; let cool on wire racks.

Frosting:
Yields about 3 cups
1 cup semisweet chocolate morsels
1/2 cup milk
1 cup butter
2 1/2 cups sifted powdered sugar
Directions:
Sift powdered sugar in a medium mixing bowl. Combine chocolate morsels, milk, and butter in a large saucepan; cook over medium heat, stirring constantly, until smooth. Remove from heat; pour over powdered sugar and blend ingredients together until smooth. Place the bowl of frosting in a bowl of ice. Beat at medium speed until frosting holds its shape. (The ice helps to cool the frosting and form its shape.)


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