Chocolate-Chocolate Cake

Chocolate-Chocolate Cake

Preheat the oven to 350 degrees.  Spray 2 8- or 9- inch pans with non-stick spray, then line the bottoms with parchment paper circles.

Combine the flour, cocoa, instant coffee, baking soda, and salt in a medium bowl and whisk together.  Set aside.

Whip the butter in the mixer, then add the sugar and whip with the butter.

Beat in the eggs, one at a time.

Add 1/3 of the flour mixture to the batter, then 1/2 of the milk.

Add another 1/3 of the flour mixture, then the remaining milk.  Then, add the rest of the flour mixture.

MIX WELL IN BETWEEN EACH ADDITION!

Split batter between the 2 pans (I used a scale), then bake for about 25-30 minutes, until the middles come out clean when stuck with a toothpick.

Once done, let cool for about 10 minutes in the pans, then flip out onto cooling racks.  Let cool completely before frosting.

**NOTE!: I had to double this recipe, so the pictures will show only half of what you want to make!!
Chop up the chocolate into medium pieces.

Melt in a double broiler.  Let cool.

Add the melted chocolate, milk, confectionery's sugar (SIFTED), salt, and vanilla extract in the mixer bowl.

Before adding the confectionery's sugar, sift it to remove any clumps.

Add the butter slices and mix well.

Add about 1-2 tablespoons more milk to create a nice mixing texture.

Place a dollop of icing onto the bottom of the cake plate, then add the 1st layer onto the place, right-side up.

Spread icing all around the middle of the cake, then place the 2nd layer on top, upside-down, and frost the entire cake (sides, top).

Combine the melted butter and the confectionery's sugar in a medium bowl and mix well with some water to creat a spreading texture.

Dye with food dye to desired hue. :)

Place in a bag, cut off the tip, and GO CRAZY!! :)

DONE! :)

Chocolate-Chocolate Cake

Cooking time: 30 minutes
Prep time: 1 hour
Total time: 1 hour, 30 minutes
Servings: 16 (1/16 of cake)

Nutrition info per serving (1/16 of cake):
Calories: 751 calories
Fat: 31 g
Sodium: 360 mg
Carbs: 112 g
Fat: 6 g
Protein: 7 g

Ingredients:
Cake:
2 cups all-purpose lfour
3/4 cup cocoa powder
2 teaspoons instant coffee
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons softened butter
1 3/4 cups sugar
4 large eggs, at room temperature (to make mixing smoother)
2 teaspoons vanilla extract
1 1/2 cups milk

Frosting:
10 ounces unsweetened chocolate, chopped
2/3 cup milk
8 cups confectionery's sugar, sifted
1/4 teaspoon salt
4 teaspoons vanilla extract
1 cup (2 sticks) butter, softened and cut into cubes

Writing Icing:
2 tablespoons melted butter, cooled
1 1/2 cups confectionery's sugar
water
food dye

Directions:
1.  Preheat oven to 350 degrees.  Spray two 8- or 9-inch pans with non-stick spray and line bottoms with parchment paper circles.  Set aside.
2.  Combine the flour, cocoa powder, instant coffee, baking soda, and salt in a medium bowl and whisk together.  Set aside.
3.  Cream the butter in the mixer.  Add the sugar and cream.  Add one egg at a time, then add the vanilla extract.
4.  Add 1/3 of the flour mixture, then 1/2 of the milk, then another 1/3 of the flour, and the remaining milk.  Lastly, add the remaining 1/3 of the flour mixture.  (Mix in between each addition).
5.  Separate the batter into the two pans and bake on the middle rack of the oven for about 30 minutes, until the centers come out clean with a toothpick.  Once done, cool for 10 minutes in the pans, then flip out onto a cooling rack and let cool completely.
6.  Frosting:  Melt the chopped chocolate in a double broiler.  Cool completely.
7.  Combine the melted chocolate, milk, sifted confectionery's sugar, salt, vanilla extract, and butter cubes into the mixer and mix well.  Add milk or confectionery's sugar if needed for the correct spreading texture.
8.  Place a dollop of frosting onto the cake pan and place the 1st layer on the bottom of the plate, right-side up.  Spread frosting onto the top of the layer, then add the 2nd layer on top, upside-down.  Frost the entire cake with the remaining frosting.
9.  Writing icing:  Combine the melted butter and confectionery's sugar in a medium bowl and mix well.  Add water if needed in small increments.  Dye to desired hue.  Write, write, write! :)

**Adapted from:  The America's Test Kitchen Family Cookbook's All-Purpose Chocolate Cake recipe and their Writing Icing recipe,
The Joy of Baking's Chocolate Butter Cake recipe's frosting recipe:  http://www.joyofbaking.com/ChocolateButterCake.html  **

Happy Birthday, Grandpa!  Enjoy! :)