Plus, when you think of happiness (in the form of a baked good) doesn’t a perfectly frosted chocolate cake pop into your head? This homemade chocolate cake, adapted from the great Ina Garten, is incredibly moist thanks to the inclusion of buttermilk and oil - two ingredients that are always in some of the best cake recipes. If this recipe has become your favorite over the years, nobody will blame you, and you can always find it here! The thing is, though… this classic chocolate cake recipe is still incredible, so I’m not going to get rid of it.
There will always be a place for this recipe in my heart, because for a very long time it was my go-to best chocolate cake recipe - which has now become my new and improved Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache.
Vanilla fudge icing recipe full#
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Sift the sugar and cocoa powder together before making the frosting to remove any lumps.If you think you may have overmixed the batter, just set it aside for ten minutes to let it relax before baking.Once the flour is added, mix until just incorporated. Over beating the eggs may cause the batter to overflow the sides of the pan in the oven or create a fragile crust that crumbles when frosting. Add the eggs, one at a time, beating just until the yellow disappears. For a light, airy cake, sift the dry ingredients together before adding them to the wet ingredients.To ensure the butter and sugar are creamed well, beat the mixture for a good three minutes.If you are making this frosting to spread onto the cake instead of piping, please half the recipe. Need more information on using a piping bag? This video by Wilton may be helpful.If you want to practice making the rosettes, do them on the bottom layer before stacking the cakes. That way, you can get the hang of it before starting.Sift the sugar and cocoa powder together before making the frosting to remove any lumps.If you think you may have overmixed the batter, just set it aside for ten minutes to let it relax before baking.
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