January Chocolate Cake Challenge

My good friend Jenna assigned her readers a couple of different challenges that you can sign up for. The Food Challenge for January was Chocolate Cake. The main thing is that you were required to make it from scratch. I was really excited because not only do I love chocolate, but I also love cake! This was also the first time that I had ever made a cake from scratch. How appropriate that it would be chocolate.

First, combined dry ingredients.

Then, mix the wet ones and the most of the dry stuff.

Take a moment to notice how creamy it is and ponder how delicious it will be.
Then, add water and the rest of the dry powdery goodness.
Pour into the prepared pans and while you bake them,
dream of savoring each bite on your tongue.
Once they are done, cool in the pans for a bit,
then take them out and cool completely on the rack.
While the cakes are cooling, get your frosting ready.
Double boiler, must get a bigger double boiler!
Place first cake on the pretty tray.
Smother it with the frosting, then add the other cake and do the same.
Finish it off by making sure every inch is covered in the frosting sweetness.
Now, you're ready to present it to the world!!! Muahahahahahaha...oh.
Take it to a family function so that it can be devoured.
(Note: This was 10 minutes after I unleashed the power of the chocolate on my family.)

Here's the recipe:

Rich Chocolate Layer Cake

Ingredients:

1 1/2 Cups Whole Grain Pastry Flour (I used regular flour)
1Tbsp instant espresso powder (I omitted this)
1 tsp baking soda
3/4 cup unsweetened cocoa powder
1/2 cup butter, softened
2 1/2 cups sugar
1 large egg
2 tsp vanilla extract
1/2 cup low-fat buttermilk
1/2 cup hot tap water
1/4 cup water
3 large egg whites, at room temperature
1 tsp cream of tartar

Directions:

1. Preheat oven to 350ºF. Coat two 8" round cake pans (I had 9" pans, which causes the cakes to not be as thick) with cooking spray. Mix flour, espresso powder, baking soda, and 1/2 cup of the cocoa in medium bow.

2. Place butter and 1 cup of the sugar in large bowl. Beat with electric mixer on low speed until creamy, about 3 minutes. Add egg and 1 teaspoon of the vanilla extract and beat until creamy. Beat in buttermilk and one-third of the flour mixture. Beat in hot water and half the remaining flour mixture. Beat in remaining flour mixture. Pour into prepared pans.

3. Bake cakes 25 minutes, or until wooden pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Remove to rack to cool completely.

4. Mix water, egg whites, cream of tartar, and remaining sugar in top of double boiler over simmering water. Beat with mixer on high speed 5 minutes, or until soft peaks form. Add remaining vanilla extract and beat 4 minutes, or until mixture is thick. Remove from heat. Sift remaining cocoa over frosting and gently fold in. Cool completely.

5. Place 1 cooled cake layer on serving plate. Spread frosting on top. Add other cake layer and spread frosting on top. Spread remaining frosting over sides.

I had a lot of fun doing this little project. I had even more fun seeing the reaction to my family's desire to go back for seconds and that there was hardly any left by the time we headed home. Yay for success!