Sweet Dreams Bakery Chocolate Cake With Cocoa Frosting
This recipe is courtesy of Sweet Dreams Bakery in Memphis
I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! — it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference — no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.
CAKE
3 cups all-purpose flour
2 cups sugar
1/2 cup sifted unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon pure vanilla extract
1 1/2 cups mini chocolate chips, divided
FROSTING
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
1/2 cup full-fat milk (I used half and half cream)
2 teaspoons vanilla
3/4 cup sifted unsweetened cocoa powder, plus 3 tablespoons sifted unsweetened cocoa powder
For the cake; set oven to 350 degrees F.
Set oven rack to second-lowest position.
Butter and flour three 9-inch cake pans or butter and line bottoms with
parchment paper.
In a medium bowl sift first 5 ingredients into a medium bowl.
In a large bowl mix the water, oil and vanilla, then whisk in dry
ingredients until well blended.
Divide the batter evenly between the pans.
Sprinkle 1/2 cup chocolate chips over the batter in each pan.
Bake cakes about 25-30 minutes or until they test done.
Cool completely.
For frosting; beat the butter in a large bowl until fluffy.
Gradually beat in 3 cups confectioners sugar.
Beat in 6 tablespoons milk and 2 teaspoons vanilla.
Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until
well blended (adding in more milk if needed to achieve desired consistancy).
Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3
cup frosting over the cake.
Top with second cake layer chocolate chip side up, then spread 2/3 cup
frosting over.
Top with remaining cake layer chocolate chip side up, then spread frosting
over sides and top of the cake.
Decorate as desired.
Serves 8 to 10