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Make the frosting for this sinfully delicious chocolate cake first so that it can cool while you are making the cake. |
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Make the frosting for this sinfully delicious chocolate cake first so that it can cool while you are making the cake. |
Yield: 1 (9 inch cake or) 8 to 10 servings
Preparation: 25 minutes
Bake: 30 to 35 minutes
Cool: 40 to 45 minutes
Unsalted butter and all-purpose flour for the pans.
2 cups sugar
13/4 cups all-purpose flour
3/4 cup Scharffen Berger unsweetened natural cocoa powder
1 teaspoon salt
11/2 teaspoons baking powder
11/2 teaspoons baking soda
2 eggs, lightly beaten
1/2 cup canola oil
1 cup milk
1 cup boiling water
1 recipe Chocolate Frosting (recipe follows)
Position a rack in the center of the oven. Preheat oven to 350 degrees. Lightly butter
bottom of two 9-inch round cake pans. Line bottom with parchment paper. Butter parchment and sides
of pans. Dust with flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, flour, cocoa,
salt, baking powder, and baking soda, mixing on low speed. Mix in eggs, oil, and milk.
Increase speed to medium and beat for 2 minutes. Reduce speed to low and mix in water. (Batter
will be soupy.) Divide batter evenly between cake pans.
Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
Remove from oven and cool on a wire rack for 5 minutes, then turn layers out onto rack and
cool completely.
To frost cake, place one cake layer on a serving plate. Spread frosting with a hot palette
knife or icing spatula to give the frosting a beautiful shine. (To heat a knife, run it under
hot tap water and dry with a towel.) Spread about 3/4 cup
frosting over top of first layer. Top with the second layer. Spread remaining frosting over top and
sides of cake, heating knife again as necessary.
Yield: 4 cups
Preparation: 10 minutes
Cook: 6 minutes
Cool: 1 hour
In a small saucepan, combine sugar and cream and bring to a boil over medium heat,
stirring occasionally. Reduce heat and simmer for 6 minutes. Add chocolate and butter and
stir until melted. Pour into a bowl and stir in vanilla.
Let frosting cool, whisking gently from time to time. While you bake the cake. Don't
over whip, or you'll create air bubbles.
When cake layers have cooled, check frosting. It should have the consistency of mayonnaise.
If it is still too thin, allow it to cool longer.