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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cake
  • 2 cups - all-purpose flour
  • 1 cups - dark brown sugar
  • 1 cups - light brown sugar
  • 3/4 cups - cocoa powder, unsweetened
  • 2 teaspoons - baking soda
  • 1 teaspoons - baking powder
  • 1 teaspoons - salt
  • 1 cups - evaporated milk
  • 1/2 cups - vegetable oil
  • 2 - large eggs, at room temperature
  • 1 teaspoons - pure vanilla extract
  • 1 cups - freshly brewed coffee (black and hot), hot cocoa, or dark beer
  • Frosting
  • 1 cups - butter, at room temperature
  • 3/4 cups - cocoa powder, unsweetened
  • 4 cups - powdered sugar
  • 2 tablespoons - heavy cream or milk
  • 1 teaspoons - pure vanilla extract
  • Directions:

    To Make the Cake:

    Preheat oven to 400°F/200°C degrees. Grease two 9-inch cake round pans, dust them with flour and then line the bottoms with parchment paper (optional, but best).

    In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.

    In a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated, add the hot cup of black coffee or hot cocoa or beer. The batter will be thin.

    Divide the batter between the cake pans and bake in the preheated oven for 5 minutes. (This gives the cake maximum rise.)

    Reduce the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick; cake is done when toothpick comes out clean. If a little batter remains on the toothpick, allow the cakes to cook for an additional 3-5 minutes.

    Remove from the oven and allow cakes to cool on a cooling rack for 10 minutes; then remove from pans to cool completely (leave the parchment on at this point).

    To make the Chocolate Buttercream Frosting:

    In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, powdered sugar, whole milk, and vanilla on low speed.

    Once it has started to combine, turn the mixer up to medium speed and beat mixture until thick and fluffy. If it becomes too thick, you can add a touch more milk, and if it's too thin you can add extra powdered sugar.

    Once the cakes are completely cooled, remove the parchment paper. Frost the bottom layer and place the second layer on top; frost the sides and then the top. (The cakes can be sliced in half to create added layers, if desired.)

    Brief Description

    Fluffy, creamy layered chocolate cake; a sensational dessert!

    Main Ingredient:

    cocoa

    Category:  Cakes

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 25 min

    Source

    https://www.meangreenchef.com/chocolate-storm-cake/

    Posted By:

    mcarr

    Posted On:

    June 21, 2019

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