Chocolate Cake

Moist and rich, but not too rich.  Soft and dense, but not too dense.  Ina Garten's recipe for chocolate cake is the one to make when you're craving for a good chocolate cake.

The original recipe calls for a cup of buttermilk, but I used sour cream for this recipe.  It still turned out fabulous.

Chocolate Layer cake (recipe adapted from Ina Garten via Food and Wine):

1 3/4 cup flour
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken (I used a cup of sour cream)
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Preheat the oven to 350F.  Butter two 8 inch round cake pans (make sure cake pans are at least 2 inches tall). Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk (or sour cream), oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.

Chocolate frosting recipe:

6 oz. good quality semisweet chocolate
1 cup (2 sticks) unsalted butter, at room temperature
1 egg yolk, at room temperature (I omitted the egg yolk;  I just didn't like the thought of eating chocolate frosting with raw egg in it)
1 teaspoon vanilla
1 1/4 cups sifted powdered sugar

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

On low speed, add the chocolate to the butter mixture and mix until blended. Do not whip. Spread immediately on the cooled cake.


Popular Posts