Ovaltine Chocolate Cake w/ ovaltine chocolate buttercream frosting

I had a sudden craving for chocolate last night. Its a girl thing. So right before bed I whipped up a few dozen regular sized cupcakes, and a few dozen minis. Then I ate a couple. I'm going to pretend that they were the minis but we all know they weren't. I didn't get around to the frosting until this afternoon, but honestly, this cake is so moist and flavorful that it can stand alone without the frosting.

I found this recipe a few years ago over on recipezaar, which is now food.com. Its titled "The Only Chocolate cake Recipe You'll Ever Need! (Devil's Food)". Its amazing. I adapted it from that to suit my own tastes, and now I think I can safely say that I've found MY chocolate cake. The frosting is from Joy the Baker. I've linked to her before in my previous post shouting the praises of this frosting, and I'm sure I will again. I could spend hours browsing her site, and days baking her creations, and I still would need more. I omitted the milk from the original recipe for frosting as I don't think it needs it, but you could certainly add it in if you do!

 

Here's the recipe. Use it at your own risk. These are not low-fat, not low-calorie, and may be habit forming. 

Oh, and I've CHANGED sites! You can find this recipe, along with all of my previous recipes from this blog, with more new recipes and content over at orwhateveryoudo.com

  

Ovaltine Chocolate Cake & Frosting... 
(Printable Recipe)

Cake:

2 cups all-purpose flour

1 tsp salt

1 tsp baking powder

2 tsp baking soda

3/4 cup unsweetened cocoa powder

1/3 cup rich chocolate Ovaltine

2 cups sugar

1 cup canola oil

1 cup strong hot good-quality coffee

1/2 cup sour cream

1/2 cup half-n-half 

2 lg eggs

1 Tbsp vanilla

Frosting:

1 1/2 cups unsalted butter

1 cup cocoa powder 

3/4 tsp salt (or NONE if you ran out of unsalted and had to use regular, salted butter!)

4 cups powdered sugar

1 Tbsp vanilla

1 cup heavy cream

2/3 cup Ovaltine

1) For cake, sift together dry ingredients and set aside. In mixer, combing canola oil, coffee, half-n-half, and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in vanilla and mix. Add in eggs, one at a time, and mix just until combined. 

2) Pour batter into lined cupcake tins 2/3 of the way full. I like to lightly spray my cupcake liners with cooking spray, as well. I think it helps them release. I'm not sure if this is entirely necessary or not, but its what I do. Bake at 350 for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

3) For frosting, put room temperature butter in a mixing bowl and beat until smooth. Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it. Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned.

What is your favorite flavor of cake/cupcake? Has it always been that way, or is it a new discovery?

Please see this recipe as well as all of my new content at my new site, 

www.orwhateveryoudo.com