Every time my mom needs a dessert made she always comes to me. Our arrangement which I absolutely love is that she buys all of my ingredients and I get to create anything that I want (99 percent of time). What a sweet deal right? Now, if I can only get paid for doing this... then life would be really that perfect!
Her only requirement this time was that it must be chocolate. Chocolate Lovers rejoice, this one's for you.
Now do you remember my last post, the Candy Cake made out of Kit-Kat's and M&M's? If not, just scroll for the post below. Anyway I told my friend Stephanie about it and she was just as crazy about the idea as I was! Although her one request was that I use Twix to surround the cake instead of Kit-kat's.
So this post is dedicated to my die hard Twix fan, Stephanie! Cheers.
Same method as before, but different flavor of cake this time. Want the recipe? Here you go!
Chocolate Layer Cake (From Southern Living "Classic Southern Desserts" Book)
- 1 and 1/2 cups of semisweet chocolate morsels
- 1/2 cup of unsalted butter, at room temperature
- 1 (16oz) package of light brown sugar
- 3 large eggs, at room temperature
- 2 cups of all purpose flour
- 1 tsp. baking soda
- 1/2 teaspoon salt
- 1 (8oz) container of sour cream, at room temperature
- 1 cup of hot water
- 2 tsp vanilla extract
- Preheat oven to 350 F. Melt chocolate morsels in a microwaveable safe bowl at HIGH 1 1/2 minutes or until melted and smooth, don't forget to stir at 30 second intervals. Set melted chocolate aside to cool slightly.
- Beat butter and brown sugar and medium speed until its light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating until just blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with the flour mixture. Beat at low speed until blended after each addition. Gradually add 1 cup of hot water in a SLOW but steady stream, beating at low speed until blended. Add in vanilla and stir.
- Spoon batter into two greased and floured 9 inch round cake pans (2 inches deep).
- Bake at 350 F. for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans on wire rack for 10 minutes. Remove from pans to wire racks and cool completely for an hour.
This cake is super moist and delicious! It can also give off a few crumbs so be careful when you remove them from the pans.
*Note: This recipe also makes fantastic cupcakes too. Just be sure to reduce your baking time.
For the Chocolate Buttercream Frosting, I went and grabbed this gem of a frosting. I would suggest that if you have almond extract, use it! It makes such a difference in comparison to using just the vanilla. Thanks to Savory Sweet Life for sharing! :) Your blog is amazing!
After adding the chocolate buttercream to the filling of my cake, I added a lovely ganache on top to drizzle over the sides! If I only had the picture...then you'd be drooling.
To make a ganache is the easiest thing ever! Take a cup of heavy whipping cream, heat it on the stove until bubbles start to form around the edges. Remove it from the heat, then pour it over 12 ounces of any chocolate (chopped of course!). Wait for about a minute, then stir until the chocolate has completely melted into the cream. There you have it a simple, tasty ganache!
Have a wonderful week everyone!