Chocolate Cake with Rosewater Frosting

The Easiest Chocolate Cake

     makes 24 cupcakes or 2 8-inch rounds or one deep and messed up heart cake

     from Organic and Chic

2 1/4 cups  all-purpose flour

2 cups  cane sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon  vanilla extract

2/3 cup  canola oil

2 teaspoons  white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside. 

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar. 

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. 

Pour into your pans (don’t go over 2/3’s of the way full in general unless you love cleaning your oven)

Bake until a cake tester comes out clean, apparently that’s anywhere from 24 minutes for cupcakes about 30 for a normal cake and 2 days for the deep pan I used.

Vanilla Whipped Buttercream Frosting with Rose Water (the rose water was Joy the Baker’sidea)

makes enough to fill and frost one 8-inch layer cake or frost 24 cupcakes  (if you want to decorate with it too, I would make 1 1/2 recipes – I doubled it and had a lot leftover)

Also, you can leave out the rosewater and use just vanilla, chocolate, coffee anything you want to flavor it.

     from Organic and Chic

2 sticks (1 cup)  softened

1 cup cane sugar

1 cup whole milk

1/4 cup sifted  all-purpose flour

1 1/2 tablespoons vanilla extract – if you don’t want weird beige frosting make it clear.

1 teaspoon rosewater

Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds.  Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.  Stop the mixer occasionally to scrape down the sides of the bowl and beat again. 

In a small saucepan, combine 1/4 cup mil with the flour and vanilla extract.  Whisk together until there are no lumps.  Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil. 

Reduce the heat to low and continue mixing until the mixture starts to thicken slightly. 

When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring.  After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. 

If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer.  Allow the mixture to cool to room temperature.  Place the mixture in the freezer for a few minutes to speed up the process. 

With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture.  Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes.  Add the rose water during this final mixing.