Perfect for a Chocolate craving...

I have been eating very healthy through out my pregnancy, but who doesn't get that chocolate craving once in a while? For me the cravings haven't been too bad. Sometimes I have the will power to fight them, other times I get in the kitchen right after dinner and bake. Wednesday night it was too much, I wanted rich chocolate. Here is what I came up with....

Make My Cake- Chocolate Cake

Ingredients

• 4 ounces semisweet chocolate chips 
• 1/2 cup water
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs, separated
• 1 cup buttermilk
• Frosting recipe follows

Directions

In a microwave safe bowl, add the chocolate chips and water and heat in a microwave or over a double boiler until melted. ( I like the double boiler method, it is not as easy to burn.) Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.

Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before frosting.

To Assemble the Chocolate Cake:

Put a cake layer on top of a serving plate and top with a generous layer of the chocolate frosting Cover the frosting with another cake layer of and spread with the frosting.

Spread  chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

Creamy Chocolate Frosting:

• 1/2 stick unsalted butter, at room temperature
• 2 ounces semisweet chocolate chips, melted and cooled
• 2  1/2 cups of confectioners' sugar
• 1/2 cup of milk

 Add the 3 Tablespoon of butter and the chocolate chips  heat in a microwave or over a double boiler until melted. In the bowl of a stand mixer, mix melted chocolate, remaining butter  and milk until creamy ( will be slightly watery). Gradually add sugar one cup at a time until smooth, scraping the sides of the bowl. (You may add more milk if too thick.)

 Please keep in mind this was a craving night. I did not spend any time cake decorating, I wanted this chocolate cake right away!!!... I hardly even let it cool before I frosted it. So ignore the mess on the sides of the plate and know it tastes so much better than it looks. This cake was very rich and moist I needed a big glass of milk to get it all down, and it was worth the wait!