The other day I was looking at different blogs and I happened across a cooking blog called A Bountiful Kitchen and on her sidebar I saw the most beautiful chocolate cake ever, well, I am a chocolate-baked-goods kinda girl and I thought, I think I am making this. The recipe is similar to one of my favorite family recipes my Dads Maple and Almond Chocolate cake, so, after looking it over I printed it out and walked straight into the kitchen!
Set aside to cool.
Cream the butter and brown sugar.
Add the eggs one at a time, beating well after each. Beat in vanilla.
In a separate bowl whisk dry ingredients together. Add the dry ingredients and half of the chocolate mixture.
Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.
Double recipe makes two 10″ layers plus two 8″ layers or four 9″ layers. Never fill pans more than 2/3 full.
My forte is NOT frosting cakes, so, forgive it’s not perfectly frosted-ness it didn’t effect the taste whatsoever! Wanna come give me cake frosting lessons? Let me know!
On Si’s blog she said to use dark chocolate cocoa, and I didn’t have any, so I melted some 90% cocoa bar about 2 ozs and just threw it in there! FYI! She had more little tips at the bottom of her post, check it out.