17
Nov
08

pure chocolate disguised as a cake

For his birthday (which was Saturday, Happy Birthday Babe!), my husband requested a fudgy chocolate cake with confetti icing. I told him that that would not taste good, so we decided to do two separate cakes – one very easy Duncan Hines yellow cake with confetti/cream cheese frosting (we mixed two cans of frosting together to get that combo), and then I had to find a recipe for a really really chocolaty fudgy cake. I found this recipe on epicurious, and I will copy it below for you…

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

I used the bulk chocolate bricks from WinCo and the bulk cocoa powder and it turned out just fine! It was really quite spectacular, and the sort of cake that somehow tastes better slightly chilled. I of course forgot to take a picture, but there’s a good one on the website with the original recipe and the cake does turn out looking like that. There is so much chocolate in this, and it is so dark in color, that I am convinced that it’s just pure dark chocolate disguised as cake.

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1 Response to “pure chocolate disguised as a cake”


  1. 1 ladyrita
    November 18, 2008 at 9:44 am

    Oooh my. That sounds more like a brownie than a cake (which is a Very Good Thing in my book). That recipe might tempt me into making frivolous, I-felt-like-it cake. My husband’s birthday was Sunday, and every year he wants a Sock-It-To-Me cake, which I also like better every year. I keep adding more and more pecans and icing than I’m supposed to.


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