Tilbake til oppskriften på norsk !

This cake does not look to mush out but it tastes fantastic. This cake I made when I went on a hike in the moutains with some friends in September.
It is so moist, long lasting fresh and is a true companion to the hiking trip .
Most often I bake it in a small cheet pan to get some height and just a layer of frosting on top.
But this time I wanted  some frosting inside too, and baket it in a larger cheet pan, to make a layered cake.

At the bottom of this post you will find  two decorated cakes and cupcakes made from ​​this recipe.

Chocolate cake:

  • 5.3 oz (150 gr) butter
  • 1.7 weight oz (50 gr) canola oil
  • 16 oz (450 gr) sugar
  • 1.5 tsp baking powder
  • 1.5 tsp  baking soda
  • 3 Tbsp cocoa powder
  • 21.4 oz (600 gr) flour
  • 1.7 oz (50 gr)corn starch
  • 34.5 fl oz (10 dl) butter milk
  • a pinsh salt – use butter with salt, it should not add more.

Cream Cheese Chocolate Butter Cream!

  • 7.1 os (200 gr) cream cheese
  • 3.5 oz (100 gr) melted milk chocolate
  • 3.5 oz (100 gr) soft butter
  • 17.8 oz (500 gr) powdered sugar

Melt the butter over low heat and add the canola oil.

Take the sauce pan off the heat and pour in the buttermilk. Stir  until combined.

In your mixing bowl add the  sugar, flour, cocoa powder baking soda and baking powder.  Sift or whisk rapedly with a hand hold wisk to remove lumps and add  air into the flour mixture.

Pour the milk mixture into flour mixture, all at once.
Start the mixer on low speed and beat for 1 minute to combine.
Stop the mixer and scrape down the sided and bottom of the mixing bowl using  a rubber spatula.
Then start the mixer again, now at full speed, and count to 10.
STOP!

Pour the mixture into the lined cheet pan  14″ x 10″ (35 x 25 cm) to make a two layered cake . or use a 12.5″ x 9.5″ (32 x 24 cm) small cheet pan to make one higher cake.

Bake at 350 F (180  C)  for 35 – 40 minutes, until a stick inserted in center of cake comes out clean.
Let cool in the pan for 10 minutes before the vault onto a wire rack.

While the cake cools you  can  make the frosting. The frosting must be added onto on a completly cooled cake.

In a small sauce pan melt the butter over low heat and remove  from the heat.
Add the chocolate and let it melt to be combined with the butter.
Set aside and let it cool to room temperature.

Cream the cream cheese until smooth and soft. It is easyest if the cream cheese is not to cool or to warm. Take it out of the fridge 30 minutes before frosting will be made.

Pour the cooled chocolate mixture into the cream cheese ..

… and mix until smooth and soft.

Add  the sifted powdered sugar  and beat until fluffy and light.

This frosting is soft in consistency, like  moste frostings  containing cream cheese.
… but put it in the fridge for 20 minutes befor icing your cake, so the frosting  sets and better keep it`s  shape.

Devide the cake lengthwise if you want it in 2 layered cake, and spread a layer of butter cream on one half and put the other half on top.

Cover  the cake outside with the rest of the frosting and decorate with a some sprinkle if desired.

Now you have a cake that can be enjoyed for several days, but remember to keep it in the fridge!

More cakes from the same recipe:

Christening cake: filled and covered with
Swiss meringue vanilla butter cream!

Princess Cake filled and drawn with
Old-fashioned vanilla butter cream!

Moist Chocolate Cupcakes!

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