Some weeks are easier to get through than others. This one was a little rough. I am still dealing with the last bits of this flu that I had last week. Maybe it was even the week before. I have no idea. I know that I am tired of not feeling 100%. Other than that, I can tell you that I am very motivated. We have our vegetable garden plan made….the seeds are here….and I can’t wait! Hey, you know what would be fun? A brick oven!! I wonder how hard it would be to talk Hubby into building a brick oven….
My brain is running in overtime with all the new things I want to get to now that I have some time to myself. We make our own sausage here often enough but we have not gotten into making homemade smoked sausage….kielbasa as an example. I love polish sausage, I currently drive 30 minutes to the only really good European sausage shop in the area to get it. I want to make our own, oh my gosh! I am so excited with all the fun we will have! Ok, i’ll calm down now. I am just really motivated. We are after all, coming quickly upon my very favorite time of year! My fall decorations will be coming down from the attic this week!!! It takes me some time just to sort through it all. I am almost twitching I’m so excited!!!
That’s it. let’s just eat cake. I have a one track mind at the moment anyway….there’s just no talking to me right now.
Dark Chocolate Cake
******To make this layered chocolate fudge cake you will need to make the cake recipe twice. This recipe does not double well. You will need to mix the batter twice. It goes together very quickly so it’s really not a problem.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
1/2 teaspoon espresso powder (optional but I always add espresso or coffee to chocolate, it deepens the flavor in my humble opinion)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Fudge Frosting ~ Adapted from The Jelly Room on Food.com
12 ounces chocolate chips
3 tablespoons butter
1 (12 ounce) can sweetened condensed milk (not evaporated milk)
For the cake
Pre-heat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of parchment paper (is there anything worse than baking a cake and having it stick the pan????) Butter and flour the sides of the pan. I actually rarely flour my pans but I know I am supposed to tell you to do it. I simply use butter or pam. I always use parchment on the bottom of my cake pans. ALWAYS.
Sift together cocoa, flour, baking powder, espresso powder if using and salt.
In the work bowl of your standing mixer, cream butter and 1 cup sugar until light and fluffy.
Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla.
Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles.
Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes.
Let he cakes cool for about 5 or 10 minutes in the pan then invert them onto a cooling rack. Let them cool completely.
For the frosting….
1. In microwave safe bowl ,melt the chocolate chips until just melted 1-2 minutes.
2 Stir with a spatula or scraper. Stir in the butter. Let the mixture sit for 4-5 minutes.
3 Add the can of sweeetened condensed milk and stir until smooth. 4 That’s it! Frost the brownies or cake immediately as this mixture will set up and become more fudgey as it cools. If it cools too fast for you, place in the micrewave for 15 seconds to loosen it back up a bit.
When the cakes are cool make the frosting. This may the easiest fudge frosting on earth. Move the bottom layer to a cake plate, making sure the bottom of the cake is now the top. Put a couple of good dollops of the frosting on that bottom layer. Smooth it out evenly then add the top layer of cake on top. Make sure the bottom of the cake is now the top with the second layer as well. Frost your cake and decorate as you like. This frosting does set up rather quickly so don’t move too slowly.
Get that glass of cold milk and gather the kids….it’s time to cut the cake!