Chocolate Buttercream Cake (or Cupcakes)

Making this recipe happened for two reasons. The first, and most common reason I make anything, I've been wanting to try this recipe. And two, I still had quite a bit of the German chocolate cake frosting that I thought I'd try on another variety of chocolate cake.

As I sit her on my computer and look and a ton of different blogs and cooking websites searching for new recipes to try, across the room sit my lonely cookbooks, just longing to have their pages flipped through. I have made a point of collecting some good books, but find that I barely look at them. So as a small goal, I want to try to cook out of them more often and then share the recipes with you. Here's the first one. This recipe comes from The Barefoot Contessa Cookbook, and while she has many different cookbooks, this is the original one. I have seen Ina make this cake in a tiered form on her show, and you can find the recipe online here. I was comparing that recipe with the one in the cook book, and it looks like she just doubled the recipe to make the larger cake.

I really liked this recipe. I actually don't have a ton of chocolate go to cakes, so was glad this one worked out. I made the recipe as written except omitted the coffee. I know the coffee just gives a depth of flavor, but I don't have coffee around, so I just omitted it.  I decided to put them in cupcake form, just for fun, and topped them with the left over frosting, and some new chocolate frosting (recipe to come). The recipe makes an even 24 cupcakes. Next time I think I will try this out in cake form.

Chocolate Buttercream Frosting
The Barefoot Contessa

Ingredients
1 3/4 all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoons salt
3/4 cup unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra large eggs, room temperature
2 teaspoons pure vanila extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons brewed coffee

Preheat the oven to 350 degrees.
Sift together flour cocoa, baking soda and salt. Set aside.
Cream the butter and sugars until light and fluffy, on high speed, about 5 minutes
Combine the buttermilk, sour cream, and coffee (if using) in separate bowl.
On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture.
Mix the batter only until blended.

Pour batter into two 8-inch, butter and floured, round cake pans, or 24 cupcakes.
Bake for 25 to 30 minutes.
Cool for 10 minutes on a rack. Remove from pans to finish cooling

Texas Sheet Cake

Who doesn't love a good Texas sheet cake? That thin cake, the rich chocolate frosting, and the way it soaks up the melting vanilla ice cream is a major weak spot for me. My mom made this cake a lot when we were kids, I think because the recipe makes so much there was plenty to go around. It seemed like we were always taking it to barbecues, the beach or Fourth of July parties. It doesn't have to be a summer dessert, but that is just what this dessert reminds me of. I made this most recently a few weekends ago when Brian and I were visiting family in Utah. Thanks Aunt Sue for letting me cook in your big beautiful kitchen, and thanks boys for always eating my food!

Texas Sheet Cake Recipe
2 cubes butter
1 c. water
4 Tbl. Cocoa powder

Bring above ingredients to a boil. Turn off and cool.

2 eggs, beaten
½ c. sour cream
1 tsp. vanilla
2 c. sugar
2 c. flour
½ tsp. salt
1 ¼ tsp. soda

Preheat oven to 350. Mix eggs, sour cream and vanilla in large bowl till blended. Blend in sugar, flour, salt and soda. Stir. Then add cooled chocolate mixture. Mixture will be thin.

Pour evenly onto large cookie sheet, sprayed with Pam. Bake at 350 for 18-20 minutes or till center springs back when lightly pressed with fingertip. Make frosting while cake is in oven and spread while cake is warm.

Frosting:
1 cube butter
4 Tbl. Cocoa powder
6 Tbl. Milk

Heat until well blended. Add a 1-pound box of powdered sugar (3 ½ cups). Mix well and pour over warm cake. You can sprinkle chopped nuts on top if desired.