My Wonderful World

W e l c o m e... And Enjoy!

Sunday, March 24, 2013

Another Chocolate Binge!

Another Chocolate Rampage has hit the kitchen!

My chocolate cake from a few weeks ago prompted to make another variation.  This recipe is the Perfectly Chocolate Cake from Hershey but I made a couple of changes.    I find that instant espresso powder adds so much flavor depth and a special thanks to Ina Garten for the suggestion.  Also, being a traditional southern kitchen, I always have buttermilk in the refrigerator.  I use buttermilk in everything from smashed taters to pancakes!  




This Cake stays moist and flavorful

for days....if it will last that long. 



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Perfectly Chocolate Chocolate Cake


2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon instant espresso powder
2  eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350°F

Combine dry ingredients in large bowl.   In a separate bowl, whisk together the eggs, milk, oil and vanilla.  Add to dry ingredients. 
 
Beat 2 minutes. on medium. speed. Stir in boiling water. (Batter will be thin.)  WORD of CAUTION:  stop mixer and slowly add hot water..or it will splatter all over.   My words of experience! 

Pour into 2 -9" round greased and floured pans. Bake 30-35 minutes.  

I poured the batter into a ten cup bundt pan and baked for 38 minutes at 325F. Convection.   Topped with a simple confectioners sugar glaze. 

 
Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.

Notes:  Hershey Chocolate Company
 
Yield: 12 servings


** Exported from Now You're Cooking! v5.89 **






Bon Appétit and Enjoy 
YOUR Wonderful World!


 
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015