It’s time again for the Crazy Cooking Challenge.
Actually, to be completely honest, I made this cake the day that I heard that February’s challenge was chocolate cake.
I didn’t even realize until halfway through making this monstrosity that it called for alcohol, although in retrospect it does explain a few things about the title.
I left the alcohol out, but this is definitely a beautiful chocolat-y sensory overload.
I think so.
Chocolate Wasted Cake
(Recipe discovered here)
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened
1/3-1/2 cup milk
1 tsp. vanilla extract
2 cups semi-sweet chocolate chips
2-3 TBSP heavy cream
chocolate chips for sides of cake
candy topping of your choice
Preheat oven to 325.
Grease two 8-inch or 9-inch pans and set aside.
Sift together dry ingredients.
In a separate bowl combine the milk, butter, honey, and vanilla.
Add the dry ingredients slowly, mixing until well combined.
Add in the chocolate chips.
Divide batter evenly between cake pans and bake for 30-45 minutes.
Remove from oven and let cool for 10 minutes before transferring from pans to cooling racks.
To make the frosting, sift together powdered sugar and cocoa powder in large bowl.
Add the butter, milk, and vanilla, and beat on medium speed until fluffy.
Melt chocolate chips and whipping cream over low and drizzle over top and sides of cake.
Want more chocolate cake recipes? Check out all of the participants amazing recipes by clicking on the link below!
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