CHOCOLATE WASTED CAKE

THIS IS A NO FAIL RECIPE. SO FOLLOW STEP BY STEP AND YOU WILL END UP WITH QUITE A DELICIOUS AND BEAUTIFUL CHOCOLATE CAKE WITH THE MOST DELICIOUS HINT OF RED WINE.

C H O C O L A T E WASTED C A K E

GROUP #1:
3/4 C WATER
1 C BUTTERMILK
1 C VEGETABLE OIL
4 LG EGGS
1 1/2 TSP VANILLA
1 1/3 C RED WINE (CABERNET, MALBEC, ETC..)

GROUP #2:
3/4 C COCOA
2 C SUGAR
2 C FLOUR
1/2 TSP SALT
2 TSP BAKING SODA
1/2 TSP BAKING POWDER

1. MIX ALL INGREDIENTS IN GROUP ONE IN MIXER, ONCE COMBINED STOP MIXER.
2. COMBINE ALL DRY INGREDIENTS IN A SEPARATE BOWL. STIR AND COMBINE.
3. ONCE DRY INGREDIENTS ARE COMBINED, START MIXER ON LOW SPEED AND SLOWLY ADD DEY INGREDIENTS TO THE WET.
4. ONCE YOU'VE ADDED 1/2 OF THE DRY INGREDIENTS TO THE MIXER STOR THE MIXER AND SCRAPE THE BOWL WITH A RUBBER SPATULA.
5. START MIXING INGREDIENTS AGAIN UNTIL EVERYTHING IS ADDED.
6. PREPARE PANS WITH BAKING SPRAY AND FLOUR, OR YOU CAN USE MY FAVORITE BAKING SPRAY THAT ALREADY HAS FLOUR IN IT.. IT IS CALLED "BAKERS JOY" IT IS SERIOUSLY AMAZING!!! I CALL IT A MIRACLE SPRAY. SO CHECK IT OUT. IVE LINKED THEIR WEBSITE SO YOU CAN SEE WHAT THEY ARE ALL ABOUT.
www.bakersjoy.com/

7. ANYWAYS, BAKE TO THE RECIPE. PUT CAKES IN OVER FOR 32-36 MINUTES FOR 6" PANS. OR UNTIL THEY ARE SOLID ON TOP. MEANING: YOU TOUCH THEM AND THEY DONT SINK.

8. ONCE THEY ARE DNE COOKING, LET THEM COOL IN PANS FOR 10-15 MINUTES, AND THEN CUT TOPS OFF WITH SERATED KNIFE CUTTING CLOCKWISE AND TURNING CAKE, AND THEN PLACE A CAKE PAD ON THE CAKE WITH THE CAKE PAN STILL ON AND FLIP OVER AND TAKE PAN OFF. THAT WAY YOUR CAKE IS ON A BOARD AND YOURE READY TO PUT IT IN THE FREEZER TO COOL FOR A BIT.

9. PLACE IN FREEZE FOR 1-2 HOURS TO COOL.
10. FROST/DECORATE YOUR CAKE, TAKE PICTURES AND SHARE THEM WITH ME!!!! AND THEN ENJOY YOUR MASTERPIECE!!!


​ENJOY!!!

CHOCOLATE GANACHE FROSTING:

2C HEAVY CREAM
16 OZ BITTERSWEET CHOCOLATE CHIPS

Please chocolate chips in a bowl of a food processor. Heat heavy cream in a microwave for 3 to 4 minutes. Poor cream into chocolate. Let it sit for two minutes. Process it by posting several times until smooth.

If you would like to make a ganache into a frosting, allow to cool for 1 to 2 hours. Whisk on high for 2 to 3 minutes.