National Chocolate Cake Day!

Get ready for a couple amazing recipes in honor of National Chocolate Cake Day! It’s the perfect excuse to eat tons of yummy cake.

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Beatty's Chocolate Cake

RECIPE COURTESY OF INA GARTEN

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Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows

Chocolate Frosting
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Directions

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Recipe Credit:

​https://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe-1947521

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Sandy’s Chocolate Cake

by Sandra Johnson

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Sandy's Chocolate Cake Recipe photo by Taste of Home

Ingredients

• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups sour cream
• 1-1/3 cups boiling water

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FROSTING

• 1/2 cup butter, cubed
• 3 ounces unsweetened chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 5 cups confectioners' sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
• Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
• For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
• In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

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Nutrition Facts 1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

Recipe Credit:

​https://www.tasteofhome.com/recipes/sandy-s-chocolate-cake/