One - Bowl Dark Chocolate Cake with Butter Cream Frosting

I made

this for my son as he was requesting me to make his favorite chocolate cake with butter cream frosting. After several days of nagging I finally decided to make

this as I wanted to try out a frosting idea I saw recently on Amanda’s blog…

For the decoration she suggests # 32 tip and you can see her detailed tutorial

here…I didn't have # 32 tip so I tried with my star nozzle. .. It didn’t come

out perfect and I ran out of butter cream frosting at the last row … But

somehow I liked the overall look of the cake, so I thought of blogging it… Was

intended as a blog anniversary post last week but due to time constraints I

could not manage it last week... It’s been 6 years of blogging and thank

you so much for the love and support you have given me :)...

This

Method:

Grease and lightly flour

two 9 inch baking pans. Set aside.

In a large mixing bowl mix

flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water,

oil, eggs and vanilla. Beat with an electric mixture on low to medium speed

till combined. Beat for 2 minutes on medium to high speed. Pour batter into

prepared pans.

Bake in a 350°F /180°C

oven for 30-35 minutes or till a wooden toothpick inserted in centers comes out

clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool

completely on wire racks. Arrange the cake in to desired shape and frost the

cake with butter icing or fill and frost the cake with whipped cream.

Vanilla Buttercream Frosting

1 cup unsalted butter (2 sticks or 1/2 pound), Softened (but not

melted)

3-4 cups confectioners'

(powdered) sugar, sifted

1 tablespoon vanilla extract

up to 4 tablespoons milk or heavy

cream

Beat butter for a few minutes

with a mixer with the paddle attachment on medium speed.

Add 3 cups of powdered sugar and

turn your mixer on the lowest speed until the sugar has been incorporated with

the butter.

Increase mixer speed to medium

and add vanilla extract, salt, and 2 tablespoons of milk / cream and beat for 3

minutes. If your frosting needs a more stiff consistency, add remaining

sugar. If your frosting needs to be thinned out, add remaining milk 1

tablespoons at a time.

Divide frosting

into 2 bowls with the white frosting a little

more than the other to frost the top

of the cake. Add the desired

colour to the other bowl.

Layer the cakes with a

very thin layer of buttercream between each layer.

Frost the outside of the

cake with a thin layer of frosting.

Prepare a piping bag

with Wilton #32 or 1M tip to pipe shells.

Fill piping bag with

the icing and pipe along the bottom of the cake.

Repeat next one or two rows

also with same colour and then change it to white buttercream and frost the remaining

rows and top of the cake too.

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