One of my favorite blogs is Kevin & Amanda. Over a year ago I saw a recipe on Amanda’s blog for THE BEST Chocolate Cake EVER! I thought surely it wasn’t THE Best, with thousands of chocolate cake recipes how can this one cake claim to be the best? Being raised by a baker I’m a little bit of a cake snob…. We decided to give it a try along with a few other cake recipes, it quickly became our favorite cake for sure. James only likes chocolate frosting, so we used the recipe from Kevin & Amanda’s Brownie Batter Chocolate Fudge Cupcakes. Because of how rich it is Colten quickly proclaimed it to be The Birthday Cake, after all a person can’t eat cake like this everyday Seriously, with 5 sticks of butter in the frosting I don’t want to know how many calories are in each slice.
Last week Colten celebrated his 16th birthday. Hard to believe he is growing up so quickly. He is now driving by himself, yikes- where did the time go? Anyway, he said I had to make The Cake. He had basketball games everyday but Wednesday last week so we had supper after the ball game with friends but finished putting the cake together this weekend.
I started the cake Wednesday night and stuck it in the freezer about 10 minutes after it came out of the oven.
My research shows that if you wrap your cake in Suran Wrap and trap the steam in as it finishes cooling off you will have a moister cake. The best wrap to use for this is Glad Press’n Seal. Some bakers will brush the middle cake with a Simple Syrup to give it the extra moisture.
I like to give my cake a light coat of frosting before applying rosettes so that every bit of cake gets frosting, which some of us think is the best part. I use a piping bag and 1M tip to apply the rosettes like I Am Baker does on her rose cake, she includes a rosette tutorial on her blog.
This cake is super rich and yummy, be careful to not take too big of a slice. It is so good, I hope your family likes it as much as ours does I always think the frosting tastes similar to the inside of a chocolate truffle and it’s sooo creamy.
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan, like Amanda I prefer to use two round cake pans. Bake for as long as recommended on the cake box then add 5-10 minutes until toothpick comes out clean (although you might get some melted chocolate chips instead of cake batter on toothpick) it usually takes me about 30-35 minutes. Let cake sit for 10 minutes then wrap in Press’n Seal wrap and freeze for a few hours or a few days. Pull cake out of freezer, let thaw a little bit if it has frozen completely, then frost.
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt and mix until smooth, about 30 seconds. Scrape bowl as needed. Add corn syrup and vanilla, process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Be careful not to whip the butter too much!
Cake and Frosting recipe from Kevin & Amanda, adapted from Cook’s Illustrated.