Special Chocolate Cake I

Name: Special Chocolate Cake I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 114 grams butter; 237 milliliters cold, brewed coffee; 180 grams confectioners sugar; 2 eggs; 31 grams all-purpose flour; 244 milliliters milk; 1 teaspoon salt; 103 grams shortening; 65 grams unsweetened cocoa powder; 1 teaspoon vanilla extract; 109 milliliters vegetable oil; 400 grams white sugar

Special Chocolate Cake I might be a good recipe to expand your dessert recipe box. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 16g of fat, and a total of 313 calories. This recipe serves 15. A mixture of cocoa powder, shortening, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. (Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting, Special-Occasion Chocolate Cake, and Orange Velvet Pumpkin Layer Cake with a Special Chocolate Frosting are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients.

Ingredients you will need

Baking Soda

Vanilla

Cocoa Powder

All Purpose Flour

Sugar

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Bowl

Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.

Ingredients you will need

Instant Coffee

Coffee

Pour into a greased 9 x 13 inch pan.

Equipment you will use

Baking Pan

Bake for about 40 minutes.

Equipment you will use

Oven

Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely.

Ingredients you will need

All Purpose Flour

Milk

Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy.

Ingredients you will need

Powdered Sugar

Shortening

Butter

All Purpose Flour

Milk

Add 1 teaspoon vanilla and beat until thoroughly combined.

Ingredients you will need

Vanilla

Spread frosting over cooled cake. Enjoy!

Ingredients you will need

Frosting

Spread

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

1teaspoon

baking powder 2teaspoons

baking soda 114grams

butter 237milliliters

cold, brewed coffee 180grams

confectioners' sugar 2

eggs 31grams

all-purpose flour 244milliliters

milk 1teaspoon

salt 103grams

shortening 65grams

unsweetened cocoa powder 1teaspoon

vanilla extract 109milliliters

vegetable oil 400grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Taittinger Taittinger Collection by Sebastiao Salgado. It has 5 out of 5 stars and a bottle costs about 320 dollars.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.