Gerry's Chocolate Cake

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  Gerry's Chocolate Cake






Thanks for stopping by.....This is a simple chocolate cake recipe that is pretty foolproof that delivers a chocolately moist cake every time


The above pic is the naked cake without the buttercream icing on the sides

cake ingredients

  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • ½ cup unsweetened dutch process cocoa powder (50g)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 tablespoon instant expresso coffee (optional)
  • ½ teaspoon kosher salt
  • 1 cup sour cream
  • 2 large eggs
  • ½ cup vegetable oil (180mL)
  • 1 tablespoon vanilla extract
  • 1 cup boiling water (240ml)

Prepare 2 8" round baking tins, butter the sides and place parchment paper on the bottom, preheat oven to 350f
In a stand mixer put in all the dry ingredients, sifted flour, sugar, cocoa powder, baking powder, baking soda, instant coffee, and salt.  Mix at low speed
In a separate bowl mix the sour cream, eggs, vegetable oil, vanilla and wisk together
Add the wet ingredients to the dry ingredients and mix until well blended
Pour in the cup of boiling water and mix until blended, scrape around the bowl with a with a spatula as needed, the batter will be liquidy, this is normal, and then pour evenly into the 2 baking tins.
Place in the oven and bake for around 35 to 40 mins. until a toothpick comes out dry and the cakes start to separate from the sides of the tins
Remove from the oven and let cool.  When they are cooled I like to cover with saran wrap and place them in the fridge to chill, they are easier to ice and handle when chilled






It is normal for the cakes to flatten out when cooled


For the coconut pecan frosting

  • 1 cup packed dark brown sugar (220g)
  • ½ cup granulated sugar (100g)
  • 1/2 cup cocoa powder for color
  • 1 (12-ounce/360ml) can evaporated milk
  • 3 large egg yolks lightly beaten
  • ¾ cup unsalted butter cubed (170g)
  • 1/4 tsp salt
  • 2 to 3 cups sweetened flaked coconut
  • 1 cup finely chopped pecans (toasted or not) (120g)
  • ½ teaspoon pure vanilla extract
In a medium saucepan put the sugars, cocoa powder, evaporated milk, salt, eggs and butter in and whisk together stirring constantly over medium heat for 5 to 10 mins until it thickens and bubbles.  Romove from heat and add in the coconut, pecans and vanilla and let cool




For the Buttercream icing

  • 1½ cups unsalted butter room temperature 
  • 1/2 cup unsweetened cocoa powder 
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 6 cups powdered sugar to taste(680g)
  • 3 to 4 tablespoons cream 10% or higher

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the cocoa powder and salt and mix on low speed until combined. Scrape the bowl down.
  • While mixing on low speed, gradually add in the powdered sugar alternating with a little bit of cream up to 4 tablespoons. Once the sugar is added, beat in the vanilla. Scrape down the bowl and beat on medium-low speed until light, fluffy and smooth about 1 minute.

Assembly

Center the bottom layer of the cake on a plate or cake carton. If you have a cake turntable use it to make it easier to ice.  Spoon a thick layer of the coconut pecan frosting on top and spread it to the edges of the cake. Place the top layer of the cake on top and press it on making sure it is level.  Ice the sides with the buttercream and then add the top layer of the coconut pecan frosting spreading it to the sides.

You may serve this cake with the buttercream or just the naked cake with the coconut pecan frosting

Leave a comment and let me know how it turns out for you

enjoy!


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