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Suzanne's Chocolate Cake
Suzanne's Chocolate Cake
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Decadent three-layer chocolate cake with luscious cocoa butter frosting, made simply from scratch.
Ingredients:
  • For the cake:
  • 3 cups all purpose flour
  • 1 ½ teaspoons salt
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 2 2/3 cups sugar
  • 1 cup + 2 tablespoons unsweetened natural cocoa
  • 1 cup + 2 tablespoons water
  • 1 cup + 2 tablespoons canola oil
  • 5 large or 4 extra large/jumbo eggs
  • ¾ cups water
  • 1 ½ teaspoons vanilla
  • For the frosting:
  • 1 box powdered sugar (1 pound or 454 grams)
  • 3/4 cups cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
  • A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
  • 1 1/2 cup butter, firm, not cold, not too soft
Instructions:
  • Preheat your oven to 350°F for the perfect cooking temperature.
  • Combine the dry ingredients in a large bowl by whisking together flour, salt, baking powder, baking soda, sugar, and cocoa until fully incorporated.
  • Combine 1 cup and 2 tablespoons of water with 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
  • Combine eggs, remaining water, and vanilla, then mix for 5 to 6 minutes using a whisk, 3 to 4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
  • Pour the batter into three 10" cake pans and bake at 350°F for 25-35 minutes (adjust for convection). Test for doneness by inserting a toothpick in the center at 25 minutes; if it comes out clean, remove the cakes from the oven, loosen them from the pans, and return them to cool.
  • Allow the cakes to cool for 15 minutes. Leave them in the pans, wrap in foil, and place in the freezer for a minimum of 2 hours. Apply frosting.
  • In a food processor, blend powdered sugar and 3 cocoa until combined to your taste preferences.
  • Slowly drizzle in a few tablespoons of flavoring liquid until the mixture reaches a firm butter-like consistency. Use water if minimal additional flavor is desired beyond the cocoa and butter. Adjust by adding more cocoa or sugar if excessive liquid is added. Taste and adjust until the desired flavor and consistency are achieved.
  • Add the butter: Incorporate 1 1/2 cups of firm butter, making sure it's not too cold or soft. Both the butter and sugar mix should be slightly firmer than your preferred spreading consistency for optimal results. Pulse in the food processor until smooth.
  • To frost the cake, take the cakes out of the freezer and pans. Stack the cakes, frosting each layer as you stack. Allow it to sit for one hour before serving.

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