I don’t even like cake, but I am obsessed with this chocolate cake with cloudburst frosting. Its the sort of cake that actually lives up to hype that a birthday or other celebration brings. I first learned of the cake from the wonderful blog, Posie Gets Cozy. Here’s a link to the original recipe and the recipe below (in case she ever deletes her post).
Hershey’s Deep Dark Chocolate Cake
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey’s cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup steaming hot (brewed) coffee
- Heat oven to 350 degrees F. Grease and flour two 9″ round cake pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer for 2 minutes. Carefully stir in boiling water and coffee (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks and
1/4 cup all-purpose flour
1 cup WHOLE (it has to be whole) milk
1 cup softened butter
1 teaspoon almond extract
2 cups sifted confectioners sugar
- In a small pan, gradually add the milk to the flour, whisking them together into a totally smooth mixture — you don’t want any lumps here. Simmer (barely) until thick over low/medium heat, whisking constantly so you don’t get any lumps. You want it to be the consistency of pudding.
- Remove from heat and let it cool completely but not in the refrigerator. Let it cool for a few minutes, and then push a piece of plastic wrap down on the surface of the mixture (so a skin doesn’t form) and let it sit on the counter for an hour or two or three until it’s completely cool.
- Cream together the butter and almond; add the confectioner’s sugar and beat on high for several minutes until it is very fluffy. Add the milk/flour mixture and beat until it is super fluffy. The frosting will sometimes appear to separate when you add the milk/flour mixture, but just keep beating it on high until it whips up into smooth, fluffy clouds.
- Cool completely then frost your cake! I like to decorate the top a little bit with edible flowers, cacao nibs or coconut flakes.