Blender Chocolate Cake
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
To adjust for the altitude I added and extra ¼ cup milk and baked at 325˚ and it rose beautifully.
Ingredients
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter, room temperature
  • 1¼ cups sugar
  • 1½ teaspoon vanilla extract
  • 1 cup milk
  • 2 oz chocolate
    FOR THE BUTTERCREAM
  • 1 pound (4 sticks) butter, room temperature
  • 5-6 cups powdered sugar
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract
Preparation Instructions
  1. Preheat your oven to 350˚ and prepare you cake pans. This recipe calls for two 8" pans, but I used two 6" and there was plenty of batter to make nice thick layers with a little left over. To prepare your pans, coat them in soft butter and then put a handful of baking cocoa powder in and tap so you get a nice coating of cocoa all over the butter, tap out the excess. Set aside.
  2. In a small saucepan over low heat, melt the chocolate. Stir it the whole time until melted so you don't risk burning it. Once melted, set aside to cool.
  3. In a medium mixing bowl combine the flour, baking powder and salt, set aside.
  4. Place the eggs in a blender and pulse a couple times to break them up.
  5. Next add the rest of the ingredients to the blender in the order listed.
  6. Turn the blender on medium and blend for 2 minutes.
  7. Scrape the sides of the container and add ⅔ of the flour mixture. Blend until mixed, then scrape the sides again and add the rest of the flour, blend until completely mixed and smooth.
  8. Pour the batter evenly into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.
  9. Remove from oven and allow to cool in the pans about 10 minutes and then remove to a wire rack to cool completely before icing.
    TO MAKE THE BUTTERCREAM
  10. Place the softened butter into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high for about 5 minutes. Turn the mixer off.
  11. Add the powdered sugar and then turn on low until the butter and sugar are combined and the mixture becomes smooth again.
  12. Start adding the cream a little at a time until you get the consistency you like and then add the vanilla extract.
  13. Then have fun frosting your cake!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/easiest-homemade-cake-ever-blender-chocolate-cake/