Though the title of this post is deliciously tempting, be assured, if you or someone you love is allergic to chocolate, you can substitute CAROB powder for the cocoa powder and have the same scrumptious and devilish treat. I know because I’m allergic to chocolate and make this with carob all the time. Daughter and hubby actually prefer the carob, so I’m certainly a happy camper.
(btw – carob powder can be purchased in most health food stores. Use it the same as cocoa powder. In everything and in the same amounts)
I do wish I had a photo of this yummy cake. Alas, this cake is devoured so quickly there isn’t time for me to take its portrait.
Fudgy 2-Layer Chocolate (or CAROB) Cake
45 minutes preparation ~ 25-30 minutes baking
1 ¾ cups flour
1 cup unsweetened cocoa (or CAROB) powder
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1/8 teaspoon salt
¾ cup butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
chocolate frosting (or… completely combine vanilla frosting with 2-3 tablespoons of carob powder)
optional – sweetened chocolate (or carob) bar for garnish
1. Preheat over to 350*
2. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with cocoa (or carob) powder.
3. Mix flour, cocoa (or carob), baking soda, baking powder and salt. In another bowl, beat butter and both sugars until light and fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla.
4. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans.
5. Bake cakes 25 – 30 minutes, test for doneness. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.
6. Place 1 cake layer on serving plate and spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Sprinkle with sweetened cocoa (or carob) shavings.
ENJOY!!!! And please – let me know what you think.
Sounds wonderful, Debbie, and if I ever start baking again, I’ll give it a try. Gosh, I haven’t baked a cake in years. The DH isn’t a big fan and if I bake it, I’ll eat it. Not good. 😉
For some reason I wasn’t getting your blog feeds for a while, but I’ll catch up now.
Debbie, thank you for the recipe. I have printed it out. Interesting that that it calls for buttermilk. That always adds something special, and it definitely makes it taste homemade. Lovely!
This looks wonderful. I’m getting a great chocolate buzz just reading the recipe.:)
I wonder why my feeds weren’t going through. Hmm. I hope they’re going through now.
Listen… if you haven’t baked in years, this will be the best way back in. Yes, it’s a lot of work, but oh it is worth it! Only… I might add… if you’re having company because, yes, you could wind up eating the whole thing. It’s that good.
You’re VERY welcome. It’s scrumptious – no slivers of this one, I’m afraid. You’l want seconds and maybe thirds. The buttermilk does give it that something special. I’ve used regular buttermilk and even the ‘dried’ kind you reconstitute with water. Both work perfectly. I make this for every birthday in the family – it’s the most requested cake from all I make.
I know what you mean about the buzz. The fragrance of this cake as it bakes is a heady one – you just KNOW the flavor is going to be wonderful. And it is – the rich flavor and the soft and most texture. Yum. I want some now! 🙂