Chocolate Cake with Dark Chocolate Frosting

What has more sugar than flour, four sticks of butter and over a pound of dark chocolate and is good for you? This. . .


Actually it is good for the spirit; I don't know about the rest of you though.

When I am melancholy or miserable {today quite miserably cold}, I crave chocolate. And today I wanted a really chocolaty cake. I have made the Hershey's cake in the past, and it completely satisfied. But today I wanted a smooth and creamy frosting that was worthy of the name Chocolate Frosting. I found it. And these two, Hershey's Chocolate Cake and Dark Chocolate Frosting, have the perfect marriage.

And basically that is all I am saying because I am in a non-thinking, antisocial mood. But maybe after a few bites of this, that will change. Chocolate cures all ills. Am I correct?


Chocolate Cake with Dark Chocolate Frosting
cake recipe from Hershey's
Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 recipe Dark Chocolate Frosting {see below for my adaption}
1 cup semi-sweet mini chocolate chips

1. Preheat oven to 350F. Prepare two round cake pans with oil.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed two minutes. Add boiling water and stir. Scrape sides and stir again. {The batter is extremely thin but produces a delicately sponging cake.}
3. Bake 30-35 minutes. Allow cakes to cool in pans for 5 minutes. Turn out onto cooling racks and allow to completely cook before frosting. Once cake is frosted, press mini chocolate chips into sides of cake with fingers.


Dark Chocolate Frosting
adapted from Martha Stewart
1/2 c cocoa powder
1/2 c hot water
2 1/4 c butter, at room temperature
1/4 c confectioner sugar
1 lb dark chocolate {recommend Trader Joe's Pound Plus Belgium Dark Chocolate}
2 c semisweet chocolate chips

1. Melt dark chocolate and semisweet chocolate chips in double boiler {an aluminum mixing bowl over a small pan of boiler water works fabulously}. Stir and scrape sides of bowl while melting. Set to the side and allow to cool.
2. Mix cocoa powder and hot water till smooth. Set to side.
3. In mixing bowl beat butter and sugar until fluffy. {Cut each stick of butter into about 6 large pieces before placing in bowl.}
4. Add melted chocolate to fluffy butter. Mix well, scraping sides of bowl as needed. Add cocoa-water mixture. Stir well.
This will provide ample frosting for one cake.



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