Feed-a-Crowd Perfect Chocolate Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 1/2 cups Brown sugar, firmly packed dark
  • 1 1/8 cup Cocoa powder
  • 1 1/2 cups Granulated sugar
  • 3/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 3/4 cup Whole milk

• Liquids

  • 1 1/2 cups Water

Found on simplebites.net

Description

Ingredients

• 3 cups all purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup plus 2 tablespoons cocoa powder
• 1 1/2 cups boiling water
• 3/4 cup whole milk
• 2 teaspoons vanilla
• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 cups firmly packed dark brown sugar
• 1 1/2 cups granulated sugar
• 6 large eggs
• 10 oz Valrhona Manjari feves (64% dark chocolate)
• 1 1/2 cups (3/4 lb) unsalted butter, cut into 1-inch cubes
• 2 - 227 g containers whipped cream cheese
• 1 Tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar

Directions

• Preheat oven to 325F. Butter two 9x13 pans, and line them with waxed or parchment paper. Butter the paper and dust the pans lightly with cocoa powder or flour. Tap out excess.
• In a medium bowl, sift together flour, baking soda and salt. In a small bowl, whisk together cocoa powder with the boiling water until quite smooth and glossy. Pour in the milk, followed by the vanilla and whisk gently to combine the liquids.
• In the bowl of a stand mixer fitted with a paddle attachment, cream butter with the sugars until light and fluffy, at least 5 minutes. Stop the mixer a few times to scrape down the sides of the bowl and the paddle.
• Stop the mixer and add the eggs, one at a time, beating well between each addition. Scrape down the sides of the bowl to ensure everything is well combined.
• With the mixer on the lowest speed, add about a third of the flour, followed by half the cocoa mixture. Add another third of the flour and the remaining cocoa. Finally, finish with the last of the flour, mixing the batter only until just combined.
• Stop the mixer and scrape down the paddle. Divide the batter evenly between the two prepared pans.
• Place the pans side-by-side on the middle rack in the oven. Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool cakes for 5 minutes in the pan, then loosen around the edges with a knife and invert the cakes onto wire cooling racks. Remove parchment paper and discard. Cool completely before frosting.
• Place one cake on a serving plate or tray. Spread a 1/2 inch layer of frosting evenly over the top. Place the second cake on top. Frost the entire cake and sides, smoothing or swirling the frosting as desired.
• Serve at once or refrigerate, loosely wrapped in plastic, for up to four days. To freeze, place the tray in the freezer until solid. Then wrap tightly in plastic wrap and store for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
• Roughly chop the chocolate into chunks. Place in a double boiler or in a bowl set over a pot of simmering water. Melt slowly, stirring occasionally.
• Remove the bowl from the pot and cool the chocolate to room temperature.
• In the bowl of a stand mixer fitted with the whisk attachment, beat together the butter and cream cheese until light and fluffy, at least 5 minutes. Stop the mixer and scrape down the sides of the bowl once or twice.
• Add the cooled chocolate, vanilla and salt; beat until thoroughly combined.
• Turn off the mixer and add the powdered sugar, one cup at a time. Beat on low speed until combined. Increase the speed to High and beat for one minute.