Easy, Award Winning, Amazingly Delicious Chocolate Cake that is so versatile. Can be made into a cake, cupcakes or even a wedding cake! My son always asks for this cake for his birthday.
Prep Time10 minutesmins
Cook Time30 minutesmins
Resting Time20 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American, Italian
Keyword: easy, fast
Servings: 8
Cost: $10-15
Equipment
Baking pan
Mixer
Ingredients
1¾cupsAll Purpose Flour
¾cupSugar
½cupNutellaor chocolate Fudge Ice Cream topping
2teaspoonsBaking Soda
1teaspoonBaking Powder
½teaspoonSalt
½cupHalf & Halfor Buttermilk
1Applesauce - 4 oz containerPlain
1tbspDark Chocolate Cocoa Powderor Cocoa Powder
2extra largeEggsRoom temperature preferrably
1tablespoonReal Vanilla Extract
½cupFreshly brewed coffeeCan be Decaf
1tablespoonGrand Marnier or Red Wineor other liqueur: Frangelico, Chambord or Creme de Cassis
Chocolate Ganache Frosting
12oz.Good quality Chocolate ChipsGuittard or Lily's are my choice!
½cupHeavy CreamOrganic
1TbspGrand Marnier or Red Wineor Vanilla Extract
Filling
1Raspberry jam - 10 oz jar
Instructions
Preheat oven to 350°F.
Spray two 8 inch round cake pans.
In bowl of electric mixer, use paddle attachment and mix on low all dry ingredients for 15 seconds.
In another medium bowl, mix together half and half, eggs, coffee, applesauce, Red wine OR Grand Marnier, Vanilla and Nutella using a large spoon.
With mixer on low, add wet ingredients to dry ingredients until just combined. Do not overmix or cake will be tough. Make sure bottom of bowl is completely incorporated.
Pour into pans and bake in center of preheated oven 30 minutes or until a toothpick inserted into center comes out clean. Ovens vary!
Cool in pans on wire rack about 20 minutes, then turn out on wire rack and allow to cool completely.
Once cool, put on cake platter round side up. Tip: I always put a small dab of frosting on platter and then put cake layer on top of frosting so that cake will not move.
In between cake layers, add raspberry jam as filling. Optional: You can mix a tablespoon of Grand Marnier into jam before spreading as filling between cake layers.
Add cake layer rounded side up. Press gently to adhere cake layer. Then make Chocolate Ganache Frosting.
Make Chocolate Ganache Frosting by putting chocolate chips, Half & Half in a heat proof bowl over a small pot of boiling water (double boiler). Stir.
Stir continually for a few minutes until chocolate chips are completely melted. Then add a splash of Grand Marnier or red wine.
Allow to cool about 15 - 20 minutes and then pour over cake. Decorate with raspberries, whipped cream or sprinkles!
Notes
Original recipe from Barefoot Contessa. I sub ingredients to try and be a little more healthy and for dietary restrictions. This recipe was made into cupcakes for yearly school Bake-Off contest and won! As one judge (a local chef) said: "lots of delicious entries but these really stood out!" Yours will too.