Chocolate Mousse Baseball Cake!
I keep losing my chocolate cake recipe! I usually end up using a one bowl chocolate cake recipe because it’s so easy to make and is so moist, but I wanted to have a firm cake for this because I knew it would fall apart once I put it together. Normally I would put coffee, milk, and oil in the batter because I don’t like using butter. I don’t know what I do wrong, but every time I use butter in chocolate cake it ends up dry. I tried butter with this cake though and added a little milk, and it came out firm but moist inside! Perfect for the frosting! I’m guessing that creaming the sugar and butter in the beginning is what’s key. I get impatient and don’t beat the sugar and butter enough. Nice learning experience about butter for me hahaha.
**Warning: if you’re using the aluminum pans from Michaels or Joann’s, and you’re making a 2 layer cake like I did, make sure you wash the pan and re-grease before the second batch (don’t just spray it..you need to use shortening and dust it with flour) or else the cake won’t come out and you’ll have a mess in your hands like me and my lazy self!**
These baseball cakes were 2 layers each and I only had one pan.. The recipe calls for 45 minute oven time so I did a lot of waiting. I suggest (if you buy the aluminum pan) baking at 350 deg. for 25 instead of 325 like my recipe (scroll down) will say. If I had 2 pans I would keep the temp the same.
Anyways, after these chocolate mousse cakes I worked on 2 red velvet cakes and a mocha. More pictures to follow!
Chocolate Cake Recipe
- 2 & 1/2 cups sifted all purpose flour
- 2 tsp baking powder
- 1 & 1/2 tsp baking soda
- 2 & 1/2 cups granulated sugar
- 3/4 tsp salt
- 4 medium sized eggs
- 1 & 2/3 cups cold water
- 1 cup sifted cocoa powder, unsweetened
- 1 tsp vanilla
- 1 cup butter
- Preheat oven to 325 deg. Grease 2-9 in. pans with shortening and sprinkle with flour. Set aside.
- Sift flour, baking powder, baking soda and salt 3 times. Set aside.
- Combine cocoa, cold water and vanilla. Mix until smooth. Set aside in the refrigerator to maintain the coldness.
- Cream butter and sugar for 10 minutes at medium speed (speed 4)
- Speed 6- add eggs one at a time beating well after each addition.
- At low speed, add dry ingredients alternately with the mixture of cocoa, cold water and vanilla. Mix until smooth.
- Fold mixture into 2-9inch round pans.
- Bake for 45 minutes or until done.