Chocolate Cake

By • May 25, 2014 • 0 Comments

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Author Notes: The recipe for the cake is adapted from That Chocolate Cake, a recipe from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger. The recipe for the frosting is adapted from Beatty's Chocolate Cake, a recipe from Barefoot Contessa at Home by the one and only Ina Garten. A few notes: Don't over bake the cakes. I like them very moist and usually bring them out until they sort of set on the sides but still jiggle a bit in the middle. This makes them very moist, and somewhat a challenge to assemble and frost. But they taste so much better when not over-baked. You can also certainly use a stand or hand-held mixer to make this cake (especially the frosting). Ina Amor Mejia {talesfromthecusp.com}

Serves about 12 people

For the cake:

  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons each baking powder and baking soda
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup whole milk
  • 1 cup boiling water
  • 2 9 1/2 inch round cake pans
  • parchment paper
  • unsalted butter and flour for the pans
  1. Trace circles on the parchment paper using the bottoms of the baking pans and cut them, so each circle fits inside each baking pan. Preheat over to 350 degrees F.
  2. Grease the pans by rubbing on some butter before fitting in the circles. Rub more butter on the circles and all over the inside of the pans, and then dust with flour.
  3. In a large bowl, mix all dry ingredients until well combined (just use a whisk to gently but thoroughly mix).
  4. Gently mix in the eggs, oil, and milk for about 2 minutes. Then carefully add the boiling water while mixing slowly. The batter will be soupy. Don't overmix.
  5. Pour equal amounts of the batter into the pans and bake for about 15 - 25 minutes.
  6. When done, cool the cakes on a rack, run a knife around the sides, gently invert, and peel of the parchment circles from the bottoms.
  7. Cool the cakes completely.

For the frosting:

  • 6 ounces good semi-sweet chocolate
  • 1/2 pound unsalted butter, softened
  • 1 extra large egg yolk (pasteurized if preferred)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder
  1. Melt 6 ounces of chocolate in a double boiler or in the microwave, until smooth. Set aside.
  2. Beat the soft butter until light, pale and fluffy. Add the egg and vanilla and continue beating for about 3 minutes.
  3. Dissolve the coffee in 2 teaspoons of very hot water. Beating slowly, add the melted chocolate and the coffee into the frosting until blended. Don't whip.
  4. Layer the cooled cakes and then frost. Enjoy without guilt.
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