About three weeks back, maybe four total, I went to my recipe folder in search of our chocolate cake recipe. I cannot tell you what site I found it on, but it was our very favorite of the many, many, many, many, many(well you see my point) recipes we’d tried before. When I flipped through the stack, I started getting upset, because the recipe wasn’t there. We searched a really long time for this one and there’s a reason we only made it.
The last few weeks I’ve searched Pinterest(an obsession for sure) and the internet, all in vain, for the chocolate cake recipe. At my wits end, I decided to make my own recipe up! How though, do you do this and get the ingredients balanced? I googled and read a lot of information on what ingredients do what for cakes, how they affect the batter, what’s interchangeable and what’s not. I learned about weight ratios and differences in ingredient qualities too, there’s much more to a recipe than I ever thought. Read=give credit to people who supply you with a favorite recipe, especially bakers….this stuff is complicated!!
Today I finished my chocolate cake project. The recipe was written, balanced and re-balanced so many times my head hurts just thinking about it. So today was the day……time to bake it and see if it was edible. I faithfully took pictures as I went along, and was very encouraged by my sweet babies. “Mommy it smells so good!!!” I don’t know some days what I’d do without them, even the days when it seems they test my every limit.
So I finished…and I have to say, without tooting my own horn, that it was the best chocolate cake I’ve ever put in my mouth. The icing and the cake melted as I ate. No grit, no lumpy spots, no oily residue, no hard bits…just smooth chocolaty goodness. I am so very glad I lost my favorite recipe now. Not only did I end up with a recipe that greatly surpassed it, but I have so much more knowledge now! I feel like I am armed in the kitchen with something I was just lacking before and it’s inspired me. I need to be doing this with all of my recipes.
While I love using a good recipe someone else has posted, there is a pride and special happiness in making something of your very own. And if you’d oblige me, I’d like to share it with you now. If you love it, tell us all about it and if you hate it, let us know that too! Without further ado(or running my yap some more!)…
For anyone interested in making this with us, here’s a step by step with photos! If you have any questions or concerns, leave a comment and I’ll help as best as I can!
~2 c All Purpose Flour
~1/2 t Salt
~2 t Baking Powder
~1 1/2 Baking Soda
~3/4 c Cocoa Powder
~1 Pack Instant Coffee
~1 3/4 c Sugar
~1 t Vanilla
~1 c Sour Milk
~1/2 c Butter(melted)
~1 c Hot Dark Roast Coffee
*Melt the butter and set it to the side. It needs to be room temperature without solidifying again.
~Whisk all of your dry ingredients in your mixer bowl, sans instant coffee
~Whisk together all your wet ingredients, sans coffee whisking in the butter last
~Add the whisked liquid mixture to the mixing bowl and mix until well combined. The batter will be fairly thick at this stage.
~Add the cup of coffee(hot) to the batter, and mix well. The batter will be MUCH thinner at this point. Add the instant coffee while you mix this to help it bloom. The double coffee punch brings out the chocolate flavor to the max!
~Now that we have our batter, pick out a pretty cupcake liner. Or let your little girl pick her favorite out. These are pretty good right?
~Line your muffin pans and fill the liners about halfway full. No more or you’ll have a runaway mess!
~Bake your cupcakes for right about 16 minutes in a 350 degree oven. The tops come out smooth and shiny and the cake is springy and soft.
~All that’s left now is letting them cool on your rack(an agonizing thirty minutes today!!) and frosting them with a rich, smooth, homemade buttercream.
YUM is right! This recipe makes 36 cupcakes on the nose, frost them all today or freeze some in baggies for later. They’ll last up to three months.