Last week was the Crazy Cook's Challenge. I was fully planning on participating, had made my recipe and everything. Just needed to edit the photos and get it ready to post. Then life intervened and Baby M (who I guess isn't really a baby anymore. . .turning two in a month!) ended up in the hospital with RSV for a WEEK. That totally messed up my plans, go figure. And my sleep schedule.
But I really wanted to share this recipe with you still, because it was so tasty! I'm not a huge cake person, or frosting. But this cake and frosting were both SO tasty. The frosting didn't have that sugar-over-loaded stick-to-your-mouth type of texture. It was smooth and full of creamy flavor from the whipping cream.
CHOCOLATE CAKE WITH COCOA WHIPPED CREAM FROSTING
Posted at: http://recipesofacheapskate.blogspot.com
From: The Food Pusher
- 1 cup Ghirardelli Sweet Ground Chocolate and Cocoa (or use 1/2 cup ground cocoa powder and increase amount of sugar to 1 1/4 cups)
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 tsp baking soda
- 1/4 tsp cream of tarter
- 1/2 tsp salt
- 2/3 cup butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- Cocoa Whipped Cream frosting (recipe below)
COCOA WHIPPED CREAM FROSTING
- 3/4 cup powdered cocoa
- 3/4 cup sugar
- 1/4 cup plus 2 Tbsp hot tap water
- 3 cups cold heavy whipping cream
To Assemble The Cake:
You can cut each cake into 2 layers, to make a four layer cake, OR leave the cakes as they are and have a two layer cake. Spread 3/4-1 cup frosting between each layer, then frost the stop and sides. Sprinkle with chocolate sprinkles or shaved chocolate, if desired. I used crushed Andes Mints.