So yesterday was National Chocolate Cake Day, and I got the itch to make a
Chocolate Cake and I brought it in for the office today!!!
I know they will happy, since this is the second thing I made this week, on Monday
I made a Cinnamon and Walnut Coffee Cake and they all loved that!! 🙂
So I didn’t have my usual ingredients at the house that I have used in my Chocolate cakes before, like
buttermilk or sour cream those things make my cakes moist and I like using them.
So I just followed the recipe on the back of the Hershey’s Cocoa Powder can.
The only thing I did differently was two things:
1. I used 1 cup of cocoa powder, instead of what it said, (I can’t remember LOL)
2. I used Hot Strong Coffee instead of Hot Water.
I also made it in a bundt pan 🙂 Bake for about 40-50 mins, just until a toothpick is inserted and comes out clean.
The I made Cream Cheese Frosting and that recipe is below 🙂
Adding the chocolate to the cream cheese, butter and sugar (sorry i didn’t take better pictures)
whipped up altogether 🙂
2 – 8 oz. packages of cream cheese, softened In a double boiler add chocolate and half and half, stir until chocolate has melted and mixture has before like a thick paste. Remove from heat and set aside for 10 minutes. In a large bowl mix cream cheese until fluffy, then add butter and mix until combined and fluffy. The mix in chocolate and continue to mix until all in combined and fluffy. This recipe covered the bundt cake and I had about 2 cups left over. Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.
Chocolate Cream Cheese Frosting
2 stick of butter, softened
1 3/4 – 2 cups powdered sugar
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
1/4 cup half and half
Then add powdered sugar, I only used 1 3/4 cup but if you like it sweeter add more, mix until combined.
The mix in chocolate and continue to mix until all in combined and fluffy.
This recipe covered the bundt cake and I had about 2 cups left over.
Store cake in the refrigerator, let set at room temperature for at least 1 hour before serving.