Louanne's Kitchen: Deeply Chocolate Chocolate Cake

Wednesday, July 7, 2010

Deeply Chocolate Chocolate Cake

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Hope everyone had a safe & enjoyable long holiday weekend. We spent the 4th at my parents' house, along with my sister, brother-in-law, nephew, and friends. When I tell you there was enough food for 4 other families, I kid you not. I brought twice-baked potatoes, hamburgers, bbq ribs, chocolate cake, raspberry puff pastry, and jalapeno poppers. My sister brought ribeyes, boudin, and hot dogs. My mother had Italian sausage, grilled eggplant, brownies, as well as hummus & red lentil balls she had purchased from a vendor at the farmer's market. Excessive, no?

The chocolate cake ended up on the menu because I realized that my child wouldn't have a dessert, as the raspberry puff pastry is "weird" and Nana's brownies have nuts in them. I've made the Hershey's cocoa chocolate cake in the past, but I was in a rush, so cake mix came to my rescue. The cream cheese in the recipe makes for a really moist cake, and the addition of coffee and brown sugar deepens the chocolate flavor. Don't worry about a coffee-flavor, as there is no hint of coffee, not even the scent - just this rich, wonderful chocolate flavor. I'll admit the icing may be a little thick, especially since the cake is really moist & flavorful enough for just a light glaze, but we're all about the icing in my family.

Deeply Chocolate Chocolate Cake Printable recipe

1 (18oz) Devil’s Food cake mix

8 oz cream cheese, softened
2 teaspoons vanilla
½ cup brown sugar
½ cup vegetable oil
½ cup brewed coffee
4 eggs

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with non-stick spray.
In a large bowl, cream toggether the cream cheese, vanilla, and brown sugar until fluffy.
Add oil, then coffee.
Add eggs, one at time.
Add cake mix, and mix for 2 minutes.
Batter will be thick.
Pour into prepared pan.
Bake for 45-55 minutes, or until a tester inserted comes out with a few crumbs.
Let rest for 15-20 minutes in pan and then invert onto a serving platter.
Allow to cool completely before icing cake.

Chocolate Icing
6 tablespoons unsalted butter, room temperature
1/2 cup cocoa
2-3 cups powdered sugar
2 tablespoons brewed coffee
4-6 tablespoons half & half
1 teaspoon vanilla

Cream butter until fluffy
Add cocoa and powdered sugar alternately with coffee and half & half, until desired consistency is reached. Stir in vanilla and use immediately.