Here is a majestic, never fail chocolate cake recipe that is sure to please a crowd. The combination of cream cheese and butter make it very rich. The Chocolate, chocolate and chocolate create a velvety, dark, rich texture. This one is sure to elicit many “MMmMmmm”s from your family and guests. This recipe is best made in its entirety. It makes A Lot of cake! The cakes, once baked, can be frozen for a later date. It freezes well and retains its moistness. Yum!
2 c. butter
8 oz cream cheese
2 c. sugar
4 1/2 c. flour
5 T. cocoa
1 t. salt
1 c. buttermilk
1 1/2 T. baking powder
18 oz bittersweet chocolate
2 oz unsweetened chocolate
3 T. pure vanilla
Preheat oven to 350 degrees.
Cream butter, cream cheese and sugar.
Add eggs one at a time, incorporating completely after each addition.
Sift together flour, cocoa, salt and baking powder.
In measuring cup mix milk and vanilla together.
Melt bittersweet and unsweetened chocolates together. This is best done in a microwave or a double boiler. Stir the melted chocolates until they are combined.
Add the dry ingredients, milk mixture and chocolates alternately to the creamed butter and eggs. Beat until all are incorporated into a beautiful velvety chocolate batter.
This recipe is versatile- it can be baked in many different pans for whatever use you desire. The batter will make enough for four 8” round cake pans or a 9 x 13 pan AND 24 cupcakes or a 12” spring-form pan plus another small pan.
Bake cakes according to their pan size- until a tester comes out clean with moist crumbs. Plan to bake cupcakes 20-25 minutes, 8” rounds 30-35 minutes and a spring-form pan at least 45 minutes.