November 3, 2011

Dark chocolate wheat cake and Halloween!


This is a dark chocolate moist cake topped with rich chocolate frosting.My kids and I decorated it with eye ball candies for spiders, and made a spider web for Halloween, the kids had fun!.

Makes: 1 round or square 9 inch cake
For the cake, you need:
2 cups whole wheat flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 tsp baking powder
1/4 tsp salt
2 eggs
2 Tbsp instant coffee powder
1 cup hot water
1 cup milk
1/2 cup vegetable oil
2 tsp vinegar

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
Beat the eggs, sugar and oil for about 3 minutes. In another large bowl, sift the flour, cocoa powder, baking powder, baking soda and salt together.
Combine the coffee powder and hot water and mix thoroughly until it completely dissolves.
Pour the egg mixture, coffee, milk, and vinegar, all together into the flour mixture and gently fold them together with a spatula until they combine. Pour the runny batter into the greased baking pan and bake for 35 minutes or or until a dry knife inserted into the center of the cake comes out clean. Allow to cool completely before frosting.

For the Cocoa butter frosting:
1/2 cup butter softened at room temperature
2 cups confectioners' sugar
3/4 cups dark cocoa powder
1/2 tsp vanilla extract
1/4 cup milk

First combine the sugar, butter and cocoa powder along with the vanilla. Add in milk gradually until you have a smooth consistency. Refrigerate for 15-20 minutes, Spread it evenly over the cake. Decorate away. Enjoy!