Chocolate Cake from Scratch! Moist and Dense!

If you like Moist, Dense, Thick cake (and let’s face it, who doesn’t) you’ll LOVE this cake! You will make it for every birthday party from now on, and everyone will ask for it! I am not a baker, and I did it, and so can you!

This recipe has some unexpected ingredients, so make a shopping list 🙂

MOIST AND DENSE CHOCOLATE CAKE:

-1 Cup Coke a Cola
-1/4 Cup Vegetable Oil
-1/4 Cup Water
-1 Stick Butter
-3/4 Cup Mini Marshmallows
-5 Squares Ghiradelli Semi Sweet Chocolate
-2 Cups Sugar
-2 1/4 Cups Flour
-3/4 teaspoon salt
-2 Eggs
-1/2 Cup Buttermilk
-1 1/2 teaspoons baking soda
-1/2 teaspoon baking powder
-1 teaspoon vanilla
-1/2 cup cocoa powder

In a saucepan bring to boil Cola, oil, water, butter, marshmallows, and chocolate squares.

Mix in your blender bowl add the sugar, flour, cocoa, salt, baking soda and baking powder. Mix dry ingredients together.

With mixer on low, add the boiling liquid into flour mixture and beat well.

Add eggs, buttermilk and vanilla, beat well.
Pour into greased and floured in a 9×13″ pan or 2- 8″ round pans.

Bake at 350 for 25-30 minutes or until the center of the cake springs back when touched.

WARNING: Because this cake is so moist, the center may fall after cooling (see picture below). If this happens, please add more flour next time 😉

Frosting:
-1 stick of softened butter
-8 squares Ghiridelli Chocolate
-6 Tablespoons Cream or Milk
-1 Teaspoon Vanilla
-1-2 lbs. Powdered Sugar

Beat with whisk attachment the butter until smooth. Slowly add powdered sugar, cream, melted chocolate and vanilla. Add more powdered sugar until it reaches the consistency desired. See tutorial below on a new way to frost cake with a zip lock bag 🙂

HOW TO FROST THE CAKE:

See this video on how to load the zip lock bag: http://www.youtube.com/watch?v=ZvBCBJOCUEU&feature=g-upl

Flip the cake upside down to frost. Use a butter knife to loosen the sides of the cake from the pan. I use a tray with parchment paper, set it on top of the pan, reach under and flip it all over at the same time.

Use the zip lock bag to create a row of dots equally the same size. Use a frosting knife with a rounded tip to drag the frosting towards the middle of the cake.