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Chocolate Cake with Raspberries
Photographic Print
Ardito, Peter
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Baking: From My
Home to Yours
Chocolate Passion
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Chocolat Masson
Giclee Print
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Chocolate au Lait
Kriesel, Johanna
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Dessert Ad II
Art Print
Wood, Thomas
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Chocolatier
Chocolate Cake
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Soulayrol,...
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Chocolate Velvet Cake
Art Print
Staehling, Angela
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"Forget love-- I'd rather fall in chocolate!!!"
~
Anonymous
Ultimate
Chocolate Cake Collection
Yeah, I know, it's a tough
job, but somebody's got to do it. Just eat
your way through these, and let me know what
you think...
Buttermilk Chocolate Layer Cake
Gourmet April
1993
This is supposed
to be the ULTIMATE chocolate cake!
2 cups unbleached flour
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups buttermilk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
4 ounces unsweetened chocolate, melted, cooled
4 large eggs
Preheat oven to 350 degrees F. Butter and flour two 9-inch round
cake pans.
Into a bowl sift together flour, salt, nutmeg, soda, and baking powder.
In another
bowl stir together buttermilk and vanilla. In bowl of electric
mixer cream butter with
sugar until light and fluffy, add chocolate and
beat in eggs, one at a time, beating well
after each addition. Add flour
mixture to chocolate mixture in batches alternately with
buttermilk,
beginning and ending with flour. Divide batter between pans, smooth-
ing the
tops. Bake 30 to 35 minutes or until tester comes out clean.
Let cake layers cool in pans
on racks 30 minutes, turn them out onto
racks and let them cool completely.
Frost with:
1 cup unsalted butter, softened
8 ounces whipped cream cheese
1 pound confectioner's sugar
5 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
In bowl with electric mixer cream butter with cream cheese until
light
and fluffy; add chocolate, confectioner's sugar and vanilla. Beat until combined
well.
Then again, I've been told, "If
there is only one chocolate cake in your
repertoire, this should be it!" Trouble is,
I can't remember who told me!
If you're out there, please give me a holler!
Best Ever Fudge Cake
Cake:
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk
1/4 cup sour cream
2 teaspoons vanilla
1/2 cup butter, softened
2 cups sugar
3 eggs
5 ounces unsweetened chocolate, melted,
cooled slightly
Frosting:
5 ounces unsweetened chocolate
6 tablespoons butter
2 1/2 cups sifted confectioner's sugar
1/2 cup warm milk
1 egg yolk [omit if you are concerned about
egg safety]
1 teaspoon vanilla
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. Line bottom
with wax paper. Grease paper, set aside. In small bowl combine flour, soda and salt. In
another small bowl combine milk, sour cream and vanilla. Set aside. In mixer bowl cream
butter well. Gradually add sugar and beat until mixed well, about 3 minutes. Add eggs one
at a time, beating well after each addition. Beat until light and fluffy. Gradually add
chocolate, beating until smooth. Add flour mixture alternately with milk mixture,
beginning and ending with flour. Mix until blended well. Pour into prepared pan. Bake 45
to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack
10 minutes. Invert onto wire rack; peel off wax paper. Invert again and cool completely on
rack.
For frosting, in small saucepan melt chocolate and 5
tablespoons butter
over low heat, stirring constantly until smooth. Transfer to mixer
bowl. Add confectioner's sugar alternately with milk, beating well after each addition.
Beat in vanilla, egg yolk (if using) and remaining 1 tablespoon butter.
Or could this be the ultimate??
Chocolate Layer Cake Giorgianni
Gourmet Archives
This recipe is the result, after a
long search and a lot of trial and
error of
Jane Sharp Giorgianni's quest for the ultimate chocolate cake.
Cake:
10 tablespoons unsalted butter, softened
2 cups cake flour
1 2/3 cups sugar
1 cup buttermilk
1/2 cup water
4 ounces unsweetened chocolate, melted, cooled
3 large eggs, separated
1 teaspoon vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Frosting:
4 1/2 ounces unsweetened chocolate
1/4 cup + 1/2 tablespoon unsalted butter
3 cups confectioner's sugar
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
For the cake, butter three 8x2-inch round cake pans, line
them with wax paper, butter and flour the paper, knocking out excess. In a large bowl with
electric mixer cream together butter and sugar until mixture is light and fluffy. Beat in
buttermilk, water, chocolate, egg yolks and vanilla. Into the bowl sift cake flour, baking
powder, soda and salt and stir batter until just combined. In bowl with cleaned beaters
beat egg whites until they hold stiff peaks. Fold them into the batter gently but
thoroughly. Divide the batter among prepared pans, bake layers in middle of preheated
350-degree F. oven 25 minutes or until tester comes out clean. Let layers cool in pans on racks
about 10 minutes. Turn layers out onto racks and let them cool completely.
For frosting: In metal bowl set over pan of barely simmering
water melt the chocolate and butter, stirring until smooth. Stir in confectioner's sugar,
salt, milk and vanilla, stirring until frosting is combined well. Set the bowl in a larger
bowl of ice and cold water and beat frosting until it is thick enough to spread. On cake
platter arrange one of the cake layers, flat side up, and spread it with frosting. Top the
layer with a second layer and spread it with some of the remaining frosting. Arrange the
third layer, smooth side up, on top of second layer. Spread sides and top of cake with
remaining frosting.
A favorite southern version:
Chocolate Cake with Fudge
Frosting
Southern Living - Paralee C. Patton, Athens, AL
4 ounces unsweetened chocolate
1 cup shortening
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup chopped pecans
Place chocolate in top of double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Set aside and let cool. Cream shortening;
gradually add sugar, beating well at medium speed of an electric mixer. Add the eggs one
at a time, beating well after each addition. Stir in melted chocolate. Combine flour,
baking powder and salt; add to chocolate mixture alternately with milk, beginning and
ending with dry ingredients. Stir in vanilla and pecans. Pour batter into 2 greased and
floured 9-inch round cake pans. Bake at 350 degrees F. for 30 to 35 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and
cool completely. Spread Fudge Frosting between layers and on
top and sides of cake.
Fudge Frosting
2 cups sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Combine sugar, cocoa and salt in a heavy saucepan; stir in milk.
Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat
and stir in vanilla. Beat at medium speed of an electric mixer until spreading
consistency. Yield: 2 1/4 cups.
Nanny Hartenbaum's Chocolate Cake
Bon Appetit November 1995
(Rebecca
Hartenbaum, Iowa City, IA): "My grandmother is an amazing
baker.
She grew up in
Pennsylvania... She insisted that everyone in the
family learn
how to make the cake so
that it would remain an heirloom...")
Cake:
1 cup water
2 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter, at room temperature
A 1-pound box dark brown sugar
3 large eggs
1 teaspoon baking soda
2 cups all-purpose flour, sifted
Frosting:
2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 1/2 cups confectioner's sugar
1 tablespoon (or more) hot water
1/2 teaspoon vanilla extract
For cake: Preheat oven to 350
degrees F. Lightly grease a
13-by-9-by-
2-inch baking pan. Combine 1 cup water and chocolate in heavy small
saucepan
over low heat. Stir until chocolate melts and mixture is smooth.
Let cool 10 minutes.
Using electric mixer, beat 1 cup butter and dark
brown sugar in large bowl until fluffy,
about 3 minutes. add eggs one
at a time, beating well after each addition
(mixture will
resemble thick
frosting). Stir baking soda into chocolate mixture. Mix flour into butter
mixture alternately with chocolate mixture in
2 additions each. Pour
batter into prepared
pan. Bake until tester inserted into center of cake
comes out clean, about 40 minutes.
Transfer to rack and cool completely.
For the frosting: Stir chocolate and butter in heavy small saucepan over
low heat until melted and smooth. Remove from heat. Sift confectioner's
sugar into medium bowl. Add chocolate mixture, 1 tablespoon water and
vanilla and stir until smooth. Thin to spreading consistency with more
water, if necessary. Spread frosting over cake. (Can be prepared 1 day
ahead. Cover with foil and let stand at room temperature.) Cut into
squares
and serve.
Serves 12.
Best Chocolate Cake
Bon Appetit Archives
I absolutely
LOVE this cake!!! Actually, I don't know anyone who doesn't.
It's super moist and travels
well…plus which kids devour it. It's a mainstay
in
my repertoire. I usually bake it
in a 9-by-13-inch baking pan….
2 cups granulated sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter
1 cup water
1/2 cup oil
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
Frosting:
A 16-ounce box confectioner's sugar
1 cup toasted chopped nuts
1/4 cup unsweetened cocoa
1/2 cup (1 stick) unsalted butter
1/3 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. In a large bowl combine sugar, flour and
1/4
cup cocoa powder. In a small saucepan over medium-high heat, melt butter with water and
oil and bring to a boil. Pour over dry ingredients and mix well. Add eggs,
1/2 cup
buttermilk, baking soda and 1 teaspoon vanilla extract; blend thoroughly. Pout batter into
an 18-by-11-inch rectangular baking pan. Bake until tester inserted in center of cake
comes out clean, approximately 20 to 25 minutes.
Meanwhile, combine confectioner's sugar,
nuts and remaining cocoa in
mixing bowl. Remove cake from oven. Melt remaining butter in
small
saucepan over medium heat. Add to confectioner's sugar mixture with
remaining
buttermilk and vanilla extract; blend thoroughly. Immediately
pour frosting over the cake,
spreading evenly to edges. Let
cake cool
completely in pan. 24 to 30 servings.
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