Does your other half ever go into such intense chocolate cravings that they inspire you to make the biggest baddest chocolate cake you can? Mine does.
She would see the Duncan Hines Devil’s Food Cake box at the grocery store and stop me “Sweetie, can we make one of those?” “No no, I’ll make you a chocolate cake”.
This is the result of that adventure in chocolate.
It’s deliciously rich without being too sweet. To die for? Yes.
2 cups brown sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup warm espresso
1 cup milk
1/2 cup coconut oil
1 1/2 tsp vanilla extract
Preheat oven to 350°F (180°C). Butter 2 9″ cake pans and line the bottom with parchment.
In a large bowl combine the sugar, flour, cocoa, bakings powder and soda and salt.
Whisk together the eggs, coffee, milk, oil and vanilla in a separate bowl. Add to dry ingredients and whisk until combined.
Divide the batter between the two pans – I weigh them to make sure. Bake for 25-30 minutes or until the toothpick comes out clean.
Cook on a wire rack for 10 minutes and then remove from pan to cool.
Place one cake on a large plate.
10 oz dark chocolate
10 fl.oz whipping cream
1 tsp vanilla
Coarsely chop chocolate and place in a large bowl.
Bring cream just to a boil and pour over chocolate. Let sit for 5 minutes. Add vanilla and stir until combined.
I separated about half of it to cool faster in the fridge. When it was solid enough I whipped it until light and fluffy. Spread this over the cake on a plate. I tried to spread the surface flat with the chocolate, but I probably should have just flattened the cake but cutting the dome off. 😛
Top with second cake.
If the other bowl of chocolate is still warm enough, pour it over the middle top of the cake and let it spread over the edges. Reheat it over a pot of hot water if it isn’t melty enough. Let cool.
Cut yourself a slice. Devour.
Cut yourself a second slice.