11 Jan 2014

Moist Chocolate Cake with Coconut Cream Cheese Frosting



Is it just me, or has this week been the longest week in EXISTENCE?

Maybe it's because being back at school I need to stay up super late making lesson plans/reading textbooks/doing copious amounts of homework, then wake up super early to make it to UBC on time.

Ah yes, back to school. It feels like I've never left.




Now I need to de-stress. It feels like forever since I made a cake. I mean, the last cake I made was a giant reeses peanut butter cup cake back in September, but that cake was just a novelty cake, so I'm not sure if I can count that.




A couple of days ago, I stumbled upon this confession about someone who owns a cake business, charging hundreds for wedding cakes when she makes them using $1 boxed cake mix from Walmart. This confession made me want to make both a cake using cake mix and a cake from scratch, and compare them.

But when I actually went to the supermarket, looking at the cake mix just made me sad. I was going to buy it.. I really was, but my arms just didn't want to reach out and take it. I'll try some other time. Or better yet, get someone to buy it for me. Then there's no backing out.

But I at least made a cake from scratch, and I will tell you now, it was one of the best cakes I have ever made. So moist and chocolatey, it's hard to go wrong.

And since there's some coffee in it, it's totally okay for you to have a slice for breakfast. I can attest, it's delicious at any time of the day.









What you'll need:

Cake:
-1 cup milk
-1 teaspoon vinegar
-1 cup all-purpose flour
-3/4 cup whole wheat flour
-2 cups white sugar
-3/4 cup cocoa powder
-2 teaspoons baking soda
-1 teaspoon baking powder
-1 teaspoon salt
-2 eggs
-1 cup strong brewed coffee
-1/2 cup canola oil
-1 teaspoon vanilla extract  


Frosting:
-1/2 8 oz package cream cheese, softened
-1/2 cup butter, softened
-3 3/4 cups icing sugar
-1/2 teaspoon vanilla extract
-1/4 teaspoon brandy extract
-1/2 cup shredded coconut



Directions:

    1.   In a small bowl, combine the milk and vinegar and set aside for around 5 minutes to "sour".
    2.   Preheat the oven to 350˚F. Lightly spray a springform pan and set aside.
    3.   Cake: In a large bowl, combine the flours sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
    4.   Add in the eggs, coffee, oil, vanilla and the milk mixture, and beat in until the mixture is fully combined. Pour into the prepared pan.
    5.   Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack to cool completely.
    6.   Frosting: In a medium bowl, cream together the butter and cream cheese. Slowly add in the icing sugar until fully incorporated, then blend in the randy extract. Fold in the coconut.
    7.   Spread the frosting over the cake .

15 comments:

  1. Chocolate and Coconut frosting- it can't get much better!
    You combined my favorite flavors in this gorgeous cake.

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  2. Chocolate and coconut is always a great combination. Your cake looks great!

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  3. This looks so good. Love coconut frosting.

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  4. Both ingredients are my favourites. Love the colour contrast too.

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  5. Oh man…You had me at Coconut Cream Cheese Frosting! I love chocolate cake that has brewed coffee as an ingredient…it makes the cake taste so amazing! :)

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  6. Oh wow. My sister and I are both drooling over this cake! Looks so good! Thank you for sharing!

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  7. Cake for breakfast is the best. This looks great!

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  8. Chocolate and coconut, great combination. So glad you made you cake from scratch.

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  9. Very moist and chocolatey exactly as I like it!

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  10. UGH to cake mix cakes! They definitely have a weird aftertaste if you ask me and have none of the rich flavor of homemade cakes. This is such a beauty!

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  11. Folks don't realize how easy it is to make cake. This looks so good! Hope this week goes better!

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  12. I was also shocked and depressed when I went to get a wedding cake made and they confessed they used mixes! It was super apparent in the fillings and frostings that they were canned. Just awful and metallic tasting. But even more depressing is that many people make cakes from mixes because people now EXPECT a cake to taste like a mix. To me, there's no comparison and it's hardly any work to make a cake from scratch anyway.

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  13. Coconut cream frosting??? I think I could eat a bowlful of that!!! What a marvelous cake :)

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  14. I was reading your post with my sister over my shoulder. We both agree...this looks too good. And it makes me sad to hear that so many cake designers use boxes. I just don't trust that stuff! Thank you for sharing such a delicious cake.

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