I received a request from a former teammate to make a chocolate cake for his daughter. I asked if there were any preferences and he said - "The more chocolate, the better." So here it is.
Here's what you'll need for the cake:
- 1 box devil's food cake mix
- 1 box instant chocolate pudding mix
- 2 c sour cream
- 2 sticks (1 c) butter, melted
- 5 eggs
- 1 tsp vanilla extract
- 2 c chocolate chips (I use semisweet - 2 c is about a regular sized bag)
And for the frosting:
- 1 can (12 oz) evaporated milk
- 1 1/2 c sugar
- 5 egg yolks
- 1 1/2 stick butter
- 1 1/2 tsp vanilla
- 1 1/2 c milk chocolate chips
First, make the cake:
Whisk together the cake mix and pudding mix in a bowl. Make a well in the center and add the wet ingredients, and mix until totally combined. Stir in the chocolate chips.
Grease two round baking pans and dust with cocoa powder. (Or use Pam for Baking - which contains flour and will make it easier to get out of the pan.) I like to add a round of parchment on the bottom, the size of the pan, to avoid any messes, too. Divide the batter between them and bake at 350 for about 35 minutes.
When done, remove from pans and cool completely on cooling racks before you assemble the cake.
Make the frosting:
This is essentially German chocolate frosting - you know, the stuff with coconut and pecans in it - except instead of coconut and pecans, we're melting chocolate chips in.
Take a medium saucepan and mix together the milk, egg yolks, vanilla, and sugar. Then add the butter in chunks. Put on high until it starts to boil, then lower and let simmer about 5 minutes til the mixture darkens. remove from heat and cool - it will thicken as it cools.
Assemble the cake:
Put a tiny bit of frosting on the serving plate to keep the cake in place, then place the first round. Dump about a third of the frosting on top and spread it to the edges. I use a cookie scoop to put it between layers. Then put the second cake round on it, and add the rest of the topping on top - you can pipe around the edges then kind of fill it in, using a knife to spread it. It's a rich dessert, so you don't need the sides completely frosted.
Mix it up:
- Make it four layers by cutting each cake round in half through the middle with a serrated knife. Just increase the frosting accordingly!
- Make the frosting without chocolate chips for a traditional German chocolate frosting - either with or without adding coconut flakes and pecans in it after you take it off the heat. I usually make it with coconut and no pecans.