Stephen’s Mom came and stayed with us the past weekend. Conveniently, her stay happened to be really close to her birthday, so you know that we had to celebrate! Stephen cooked her a fancy dinner, and I baked her a fancy cake. She had some requests (white cake, chocolate icing and no fruit mixed in), but those went out the window when Stephen and I saw this cake. We did check with her to make sure it would be ok though!
The cake was a big hit. Everyone was still full from dinner, but every plate was polished off. This has to be the moistest cake that I have ever tasted, and I’m going to go ahead and use this as my go to chocolate cake recipe from now on. I highly recommend that you make this cake, don’t even wait for a special occasion!
From Annie’s Eats
1 cup butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup cocoa powder
4 cups flour
1 cup buttermilk
1 tbsp baking soda
1/2 tsp salt
1 tbsp vanilla
1. Preheat oven to 350F. Line and grease two ten inch springform cake pans.
2. In a saucepan over medium heat, mix together the butter, water and oil. Heat until butter is melted.
3. In a large mixing bowl, whisk together sugar, cocoa powder and flour. Pour in the melted butter mixture and mix. Whisk in the eggs one at a time. Add in buttermilk, baking soda, salt and vanilla. Whisk until smooth.
4. Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cake layers cool completely before frosting.
4 cups heavy whipping cream
1 1/4 cups icing sugar
1. Whisk heavy cream until soft peaks form. Whisk in icing sugar until stiff peaks form. Don’t over beat.
2. Ice the cake: Place one layer on a cake platter; spread a layer of frosting over top. Top with the second cake layer and ice the top and sides. Refrigerate for at least one hour, so that the icing stabilizes.
4oz finely chopped bittersweet chocolate
1/2 cup heavy whipping cream
1/4 light corn syrup
2 tsp vanilla
1. Heat the cream over medium heat until simmering. Place chocolate in a bowl and pour the heavy cream over top. Let sit for a few minutes, then stir until smooth.
2. Mix in corn syrup and vanilla. Pour into a large measuring cup and let cool for 10 minutes.
3. Slowly pour the ganache over the top of the cake so that it covers the top and drips down the sides. Refrigerate cake until the ganache is set, about one hour. Garnish with chocolate dipped strawberries if desired.