Saturday, October 31, 2009

Chocolate Cake Success

I made a chocolate cake that is definitely a keeper.  It's extremely moist and flavorful, and the recipe lends itself to cupcakes, a layer cake, or even a bundt or loaf shape.  Jason made it again with a bit of coffee and it enhanced the chocolate flavor to nice effect.  The icing recipe that was suggested was also quite good.  Now, we've found the chocolate cake, so I can focus more fully on the yellow cake.

The recipe is from The Pastry Queen by Rebecca Rather.

1 C unsalted butter
1/2 C dutch process cocoa powder (Yes, the dutch process part matters.)
3/4 C cool coffee
2 C sugar
2 eggs
1 C buttermilk
2 T (yes, tablespoons) Vanilla extract
2 C flour
1 teaspoon baking soda
1/4 tsp salt

  • Melt the butter in a saucepan, gently
  • Whisk in the cocoa, stir until smooth.
  • Whisk in the coffee til smooth
  • Off the heat, mix in the sugar, eggs, and buttermilk and whisk smooth.
  • Whisk in the flour, baking soda, and salt until incorporated, a few lumps are okay.
  • Pour into pans and bake.

1/2 C butter (unsalted)
1/4 C WHOLE milk
1/2 C cocoa powder
2 C sifted confectioners sugar
1 T vanilla
1/4 tsp Salt

  • Over low heat, melt the butter, then whisk in the milk, cocoa, and powdered sugar.
  • Off heat, whisk in the vanilla and salt.
  • Pour over cooled cake, allow to set

No comments:

Post a Comment