Monday, June 11, 2012

Thick Dark Chocolate Cake

It's almost Summer! Yet another reason to make cakeballs has arisen, and I can't let my peers down. I decided to come up with a thick, dark chocolate batter special for cakeballs, so the inside can be even more rich than when I usually mix it with cream cheese frosting. I mostly based this recipe on Sandy's Chocolate Cake, but made tweaks to areas where I found needed to change. After tasting some, I was regretful for not using it on Eric's Oreo Cake.
  • 3 cups of brown sugar
  • 8 oz. softened butter
  • 4 eggs
  • 1 teaspoon of vanilla
  • 2 2/3 cup of flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon of baking soda
  • 1/2 tsp salt
  • 1/2 cup of mayonnaise, sour cream, or Greek yogurt
  • 1 1/3 cup of hot milk or water (milk for less chocolaty cake)
  • 1/4 cup of chocolate chips (optional)
  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients (flour, cocoa powder, baking soda, salt) in large bowl.
  3. Beat wet ingredients (brown sugar, butter, eggs, vanilla, sour cream, milk or water) in separate bowl.
  4. Fold wet ingredients with dry ingredients, now is the time to add chocolate chips if you chose to use them.
  5. Bake for 35-40 minutes.

Mix cake with cream cheese frosting, and roll them into balls. Put them in the freezer for 20 minutes and dip in melted chocolate. Freeze for 5-10 minutes and serve.

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