This is our favorite chocolate cake! Here is the recipe I have used for years. I perfected it when I had my cake business a few years ago, in fact, this pic was from my business baking days. Even now it's my go to chocolate cake recipe. Hope you enjoy it as much as we do!! .
Denmark Cottage Chocolate Cake
In a Kitchen Aid Mixer mixer combine these first five ingredients.
•3 cups all purpose flour (white Lily) •1/2 cup cocoa sifted (Hershey) •2 cups sugar •2 teaspoons baking soda•1 teaspoon salt
Mix on low speed with paddle attachment for a few minutes to combine.
• 1 cup of coffee • 1 cup water • 2/3 cup vegetable oil • 2 teaspoons vanilla • 2 tablespoons vinegar
Mixture will be very thin but this is what makes it such a moist cake! Spray two 8 inch cake pans with Wilton Baking spray with flour and pour batter evenly into both pans. Bake at 350 degrees for about 30-35 minutes or until knife inserted in center of cake comes out clean. Do no over bake. Cool on racks.
Denmark Cottage Chocolate icing
•2 sticks salted butter softened •1 teaspoon vanilla (Nielsen Massey) •2/3 cup cocoa powder (Hershey) •1 lb confectioners sugar •1/2 cup heavy whipping cream (for coffee flavored icing, add 2 tablespoons of instant coffee to cream)
Cream butter in Kitchenaid Mixer for 2-3 minutes. Add vanilla. Slowly add confectioners sugar 1 cup at a time. Add cocoa powder. Mix until combined and gradually start adding heavy cream. I like to whip mine on medium high speed to get it fluffy.
For this particular cake pictured.. I first sliced each 8 inch cake in half and iced in between the layers so I had four layers of cake. I iced the top and outside and then used my hands to coat the sides with Chocolate Vermicelli (purchase on Amazon). I piped the petals using the Wilton piping tip #125 and then added more chocolate vermicelli to the center. Now I want some chocolate cake!