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Double Chocolate Cake with Wisconsin Cream Cheese Frosting

December 10th, 2012

by Kylie of The Flybird

I absolutely love to bake. So when the holidays come around, I am extra excited to make all of my favorite sweet treats for family and friends and play with seasonal spices and ingredients.

This Double Chocolate Cake is a staple for me during the holidays and a chocolate cake with Chocolate Wisconsin Cream Cheese Frosting cannot be beat. Sweet, but not too sweet, creamy and rich, the frosting blankets the cake with the perfect thickness, moisture and flavor. Without it, and without Wisconsin Cheese, it just isn’t the same. Watch me make the Wisconsin Cream Cheese Frosting for this recipe on the Wisconsin Cheese Vimeo Page.

Also, I loved sprucing this cake up for the season with a colorful rosemary and cranberry border. To garnish, top the cake with a holiday holly by combining fresh rosemary and cranberries. Then line the border of the cake with fresh cranberries. Finish decorating by lining the dish with the remaining sprigs of rosemary.

Double Chocolate Cake with Wisconsin Cream Cheese Frosting
by Kylie of The Flybird

Serves 16

3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 cups sugar
2 teaspoons vanilla
1 1/2 cups of milk
3 ounces of dark/bittersweet chocolate, grated
4 cups chocolate cream cheese frosting, recipe to follow

Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three, 8×1-1/2-inch round cake pans then line the bottoms of pans with parchment paper. Grease the parchment paper and lightly flour the pans. Set aside.

In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt. Set aside.

Preheat oven to 350°F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl, while beating; about 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.

Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes.

Once the cakes are cool to the touch, remove the layers from pans. Continue to cool thoroughly on wire racks. Frost with Chocolate Wisconsin Cream Cheese Frosting. Store, covered, in refrigerator.

Chocolate Wisconsin Cream Cheese Frosting
Yield: 4 cups

1/2 cup butter, softened
6 ounces Wisconsin Cream Cheese, softened
5 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
6 1/2 cups of powdered sugar
1/4 cup milk

In large mixing bowl beat butter and Wisconsin Cream Cheese. Add unsweetened chocolate and vanilla; beat until blended.

Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency.

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