PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
servings: 12
INGREDIENTS Cake:
6 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, melted, cooled slightly
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 cup milk
Creamy Chocolate Frosting:
1/2 cup butter, softened
2 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces
2 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk
6 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, melted, cooled slightly
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 cup milk
Creamy Chocolate Frosting:
1/2 cup butter, softened
2 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces
2 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk
DIRECTIONS
Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.
For Cake: Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Spoon and spread into prepared baking pan(s).
Bake for 25 to 30 minutes (13 x 9- inch 30 to 32 minutes) or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert round cakes onto wire rack(s) to cool completely.
Frost with Creamy Chocolate Frosting.
For Creamy Chocolate Frosting: Microwave butter and chocolate in small, uncovered, microwave-safe mixer bowl on High (100%) power for 45 seconds; stir. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Beat 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth.
Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.
For Cake: Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Spoon and spread into prepared baking pan(s).
Bake for 25 to 30 minutes (13 x 9- inch 30 to 32 minutes) or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert round cakes onto wire rack(s) to cool completely.
Frost with Creamy Chocolate Frosting.
For Creamy Chocolate Frosting: Microwave butter and chocolate in small, uncovered, microwave-safe mixer bowl on High (100%) power for 45 seconds; stir. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Beat 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth.
