Moist Chocolate Cake
Adapted from King Arthur Flour
- 2 cups King Arthur Unbleached Cake Flour Blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup brewed, cooled coffee, or water
- 4 large eggs
Sift flour, baking powder, baking soda, salt, cocoa, and sugar into a medium bowl.
Add the butter to the bowl of a stand mixer and and mix at low speed for 1 minute. With the mixer running, add the oil.
Combine the vanilla with the milk and coffee or water. Beginning and ending with the dry ingredients, alternately add flour mixture and milk mixture. Mix at low speed until combined, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
Pour the batter into two 9″ greased round pans. Bake in a preheated 350°F oven for 28 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
Chocolate Hazelnut Cream Cheese Mousse
Adapted from Cookies and Cups
- 8 oz whipping cream
- 8 oz cream cheese, softened
- 3/4 cup chocolate hazelnut spread
- 2 cups powdered sugar, sifted
- 1 tsp vanilla
In the bowl of a stand mixer fitted with the whisk, whisk the cream on high speed until peaks form, about 2 minutes. Refrigerate until ready to use.
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese and hazelnut spread until smooth. With mixer on low, slowly add powdered sugar and vanilla, beat until smooth.
Fold in whipped cream.