Monika Byrd McGhee
Chocolate Velvet Cake
If you love chocolate cake, this recipe is a must try! Chocolate cake is one of my all-time favorites but the icing is what really sets this cake apart from the others. It is a change of pace from normal chocolate frosting as this one is a cream cheese based recipe with a hint of cinnamon for extra flair! It is simply delicious!
1 c. unsalted butter, at room temperature
2 c. sugar
4 large eggs
2 1/4 c. cake flour
3/4 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
1 1/4 c. buttermilk, at room temperature
1/2 c. brewed coffee
2 tsp. pure vanilla extract
(From Southern Living - Browned Butter-Cinnamon-Cream Cheese Icing)
1/2 c. butter
2 - 8 oz. bars of cream cheese, softened
2 boxes of powdered sugar
1 tsp. ground cinnamon
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease bottom and sides of three 8 in. round pans and line the bottoms with parchment paper.
Sift flour, cocoa, baking soda, & salt together and set aside.
Combine buttermilk, coffee, & vanilla extract together and set aside.
Cream butter and sugar together. Beat in eggs one at a time and blend well after each addition. Mix well but do not overbeat the mixture.
Alternately add flour mixture and buttermilk mixture (beginning and ending with flour mixture). Be sure to scrape the sides of the bowl to ensure mixture is well blended.
Distribute batter evenly into prepared pans. Bake 20-25 minutes or until toothpick comes out clean.
Cool, level and frost cakes. Decorate and garnish with shaved chocolate or chocolate chips.
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.