The Impatient Chocolate Cake Recipe

I'm not always the most patient person, especially when it comes to waiting for something delicious to be ready to eat. I burn the roof of my mouth on a regular basis from not letting things cool. And sometimes I try to rush when I'm making a chocolate cake and suffer the consequences. Recently I was up visiting my parents' and decided to make a big chocolate cake for everyone to share, using a recipe from the people at Baker's chocolate. Let's just say that the end results were delicious...but far from pretty.

This is what the chocolate cake was supposed to look like:

And this is how it ended up because I was rushing like a mad woman:

The end result was a puffed up center that looks like my cake has a tumor and icing pouring down the sides, and over the plate. It still tasted fantastic, but there is a lesson here in rushing between steps. And I wouldn't be a good blogger if I didn't fess up to my mistakes. So I still want to share with you this rich, decadent chocolate cake recipe, but I would advise you to do as I say and not as I do in this situation.

What you'll need:
Cake

2/3 cup Butter, softened
1 3/4 cups Flour
1 3/4 cups Granulated Sugar
1 1/4 tsp Baking Soda
1/2 tsp Baking Powder
1 1/4 cups Water
4 squares Baker's Unsweetened Chocolate, melted, cooled
1 tsp Vanilla
3 Eggs

Frosting
4 squares Baker's Unsweetened Chocolate, chopped
1/4 cup Butter
3 1/2 cups Icing Sugar
1/2 cup Milk

Lets get started on the cake first:

Chop the chocolate and melt it in a microwave until shiny and smooth. The only reason that all of this chocolate isn't eaten already is because it is unsweetened. Its a natural deterrent from grabby hands walking past someone baking in the kitchen. If this was semi-sweet or milk chocolate I would have had to chop twice as much. Such is a reality of baking around a chocolate addicted family.

Beat all cake ingredients except eggs in large bowl with mixer 2 min. or until well blended. Add eggs; beat 2 min.

Grease and flour 2 (9-inch) round pans. Pour batter into prepared pans.

Bake 35 to 40 min. or until toothpick inserted in centres comes out clean. Cool 10 min and remove to wire racks. Cool completely.

Meanwhile, its time to prepare the frosting...

Microwave chocolate and butter in large microwaveable bowl on medium 1 to 2 min. or until butter is melted, stirring after 1 min.

Stir until chocolate is completely melted. Cool. Add remaining ingredients; beat with mixer 2 to 3 min. or until shiny and smooth. Refrigerate until cake layers are cooled.

And this is right about when I stopped paying attention, didn't let the layers cool and tried to ice the cake. The icing was spilling out between the layers, and over the edge of the plate in no time. And I didn't take the time to trim the cake and make it look like a perfect edge, because, well, to be honest, I just wanted to eat it NOW!

But despite my mistakes, it still tasted great, so it was just a matter of slicing it up and pouring extra icing over each warm slice. With a scoop of vanilla ice cream, I have to say it was pretty fantastic. I'd definitely make this again...but I'll take my time. Hopefully. Maybe. Who am I kidding? ;)

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