Ukulele Chocolate Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Cake:
Dry
  • 1 and ¾ cups all-purpose flour
  • 1 and ¾ cups granulated sugar
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
Wet
  • 2 large eggs, room temperature
  • 1 cup buttermilk (1 cup whole milk + 1 tablespoon lemon juice)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee (1 cup water + 1 tablespoon instant coffee)
Decoration:
Chocolate Frosting
  • ½ cup butter (1 stick), softened
  • 1 tablespoon cocoa powder
  • 4 ounces of cream cheese, room temperature
  • 1 cup of powdered sugar
White Icing
  • 1 cup of powdered sugar
  • 1 tablespoon whole milk
Dark brown
  • 2 tablespoons dark chocolate chips, melted
Pegs
  • 4 white chocolate disks
Instructions
Cake:
  1. Preheat an oven to 350 degrees.
  2. Add all of the dry ingredients to a large bowl: flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well to get rid of lumps.
  3. Mix the wet ingredients in another large bowl. First, beat the eggs. Then, add the buttermilk, oil, vanilla, and coffee.
  4. Pour the dry ingredients into the wet ingredients. Stir to thoroughly combine. The mixture will be thin.
  5. Grease the ukulele cake pan very well with oil or non-stick spray.
  6. Pour the chocolate cake batter into the cake pan. Bake for 35-40 minutes.
Chocolate Frosting:
  1. Add all ingredients to a large bowl: butter, cocoa, cream cheese, and powdered sugar.
  2. Beat with a mixer until soft and fluffy.
White Icing:
  1. Add powdered sugar and milk to a medium bowl, and stir to combine. If needed, slowly add additional drops of milk until icing is a drizzalable consistency.
Decorating:
  1. Get cake out of pan: Let the cake cool for 30 minutes before trying to remove it. Put a flat surface over the top of the ukulele cake pan. Then, invert the cake and surface together. Gently tap the cake pan to remove the pan.
  2. Prepare for frosting: Let the cake cool for another 30 minutes until no longer hot. If the cake is even slightly warm, it will melt the frosting.
  3. Decorate: Evenly spread the chocolate frosting on the ukulele cake to make the wood of the ukulele. Add 4 white chocolate disks for the pegs. Carefully add the melted chocolate to make the sound hole and bridge. Carefully pipe the white icing to make the saddle, 4 strings, and frets.
Recipe by FoodParsed at http://foodparsed.com/ukulele-chocolate-cake/