Chocolate cake... those two little words can get the attention of just about anybody. Who doesn't like chocolate cake? I mean, for real!
I found this recipe a couple of years ago and have wanted to make it ever since, and I finally did. Now I keep asking myself why I waited so long. This has to be THE best chocolate cake I have ever had!
It's from The Essence of Chocolate cookbook, and the introduction to this recipe is:
“If you could only have one recipe for chocolate cake, this would be the one.”
They didn't lie. Hello??? You have to make it, right? So I wanted to share the recipe with all of you so that you can enjoy it as well.
It's from The Essence of Chocolate cookbook, and the introduction to this recipe is:
“If you could only have one recipe for chocolate cake, this would be the one.”
They didn't lie. Hello??? You have to make it, right? So I wanted to share the recipe with all of you so that you can enjoy it as well.
For the Cake
INGREDIENTS
Unsalted butter and flour for pans
2 cups granulated sugar
1-3/4 cups all-purpose flour
¾ cup SCHARFFEN BERGER unsweetened natural cocoa powder
1 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 large eggs, lightly beaten
½ cup canola oil
1 cup whole milk
1 cup boiling water
For the Frosting
INGREDIENTS
1-1/4 cups granulated sugar
1 cup heavy cream
5 ounces SCHARFFEN BERGER 99% Cacao Unsweetened chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract
PREPARATION
For the Cake:
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
For the Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
To Frost the Cake:
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
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| My son was willing to taste test it for me. |
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| And he gives it two thumbs up! |
| TIP: When you want to line the bottom of a pan with parchment paper, especially a round pan, sometimes it can be a real pain. My tip to you is, tear off two sheets of parchment paper that are larger than your pan, on a surface that you can run a sharp knife on, lay the pan on top of the two sheets of parchment paper, hold the pan down securely against the parchment paper while dragging a knife with a sharp point around the edges of the pan. Now you have your two round pieces of parchment paper that will fit perfectly into your pan. =) |
Lady by the Bay
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