Chocolate Quake Cake Minis

So, come Monday I got really excited to bake for our bake sale and try out Megan's Chocolate Cake recipe and to use my new baking equipments. However, I was let down. Twice.

It was a disappointing day. One, because the bake sale was canceled. And second, because my family disapproved of me having any hobbies at all (i.e. no playing the piano, no art whatsoever, and esp. NO baking). But, thank GOD for my awesome sister, Natasha. I got to give her props for always supporting me. Therefore, I dedicate part of this blog (the yummy part) to her. Whenever I bake, she will be the first to try.

Although, I do have to say that the frosting turned out...weird and totally unexpected. Anyway, you will see.

First off, I will start by showcasing my new equipments!

 

My Martha Stewart mixing bowl collection.

And here's the rest. Enjoy!

That's the cocoa and espresso powder.

The sugars, baking powder, baking soda, and flour.

Classic Chocolate Layer Cake

Recipe from Matt Lewis of Baked via Oprah

Ingredients:

Ingredients:
cake -

• 3/4 cup unsweetened cocoa powder
• 1 t instant espresso powder
• 1 1/2 cups boiling water
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 1/2 t baking powder
• 1 1/2 t baking soda
• 1/2 t salt
• 1 stick (8 T) unsalted butter, melted
• 2 large eggs
• 1 t vanilla extract

frosting -

• 2 sticks (16 T) unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 T vanilla extract
• 6 oz. good-quality unsweetened chocolate, melted and cooled

Directions:

1. Make the cake! Preheat your oven to 350°. Butter two 8 inch round cake pans and line bottoms with parchment paper. Butter parchment paper.
2. In a small bowl, sift together the cocoa powder and espresso powder. Add boiling water and whisk until smooth.
3. In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt until blended. Add melted butter, eggs, vanilla, and hot cocoa mixture. With an electric mixer on low, beat until dry ingredients are moistened. Increase to medium and beat 2 more minutes.
4. Divide batter between your two cake pans. Bake 30-35 minutes, or until a skewer comes out clean. Cool in cake pans, on a wire rack for 10 minutes. Run a knife around the sides and invert onto racks, turn topside up and cool completely.
5. Make the frosting! In a large bowl, beat butter, confectioners’ sugar and vanilla with an electric mixer on low until blended. Turn the speed up to medium; beat until smooth and fluffy, about 2 minutes, scraping the bowl as needed. Add the chocolate; beat some more until the chocolate is fully incorporated.
6. Assemble! Peal parchment paper off cake layers. Place one layer round-side down, on a plate. Spread with about 1 cup of frosting. Top with second layer, round-side up. Frost the top and sides with remaining frosting. Slice and enjoy! Chill in the fridge when not slicing and eating.