Chocolate WASC Cake (Doctored Chocolate Cake Mix)
Liz Marek published this recipe on sugargeekshow.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A rich and sturdy chocolate cake that uses a box mix base with added ingredients to achieve a professional, scratch-like flavor and texture. Perfect for carving, stacking, or making fluffy cupcakes.
- Time
- 35 minutes
- Equipment
- Stovetop, oven, microwave, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cake Batter
- 430 g
- 150 g
- 6 g
- 13 g
Chocolate Frosting
- 3 g
Weights are estimates. Together, the ingredients weigh about 2.59 kg before cooking, which is about 215 g per serving.
Steps
Chocolate WASC Instructions
Preheat your oven to 335℉ (168°C (325 °F)). Prepare two 8" round cake pans by greasing them; using "cake goop" (a homemade pan release) is recommended.
Add all dry ingredients (cake mix, flour, cocoa powder, sugar, and 1 tsp salt) into the bowl of a stand mixer fitted with a paddle attachment.
Add in the rest of the cake ingredients (coffee, oil, melted butter, eggs, sour cream, and vanilla extract) and mix on low speed for 1 minute.
Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
Mix on medium speed for an additional two minutes.
Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few sticky crumbs clinging to it.
Let the cakes cool in the pans for a few minutes before turning them out onto a cooling rack. Allow them to cool completely before frosting.
Chocolate Frosting
To make the frosting, place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning and do not leave it unattended.
Heat the cream until steam is rising from the surface, but ensure it does not reach a full boil.
Place the semi-sweet chocolate in a heat-proof bowl and pour the hot cream over it. Let it sit undisturbed for 5 minutes.
Add 1/2 teaspoon of salt to the chocolate mixture and whisk until smooth. If any un-melted lumps remain, use an immersion blender to process until perfectly smooth.
Pour the chocolate ganache into a shallow dish and cover the surface with plastic wrap. Let it cool at room temperature until it reaches a peanut butter-like consistency.
If the frosting becomes too firm, microwave it for 10 seconds and stir with a spatula or whip it briefly with a hand mixer to reach a spreadable consistency. Frost the cooled cake as desired.
Notes
This recipe yields approximately 6 cups of batter, enough for two 8" round cakes or about 36 cupcakes. If using for cupcakes, they rise perfectly. For the best flavor, use high-quality cocoa powder and real butter.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 725
- Protein
- 8 g
- Carbs
- 80 g
- Fat
- 46 g
- Fiber
- 6 g
Where the calories come from
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