I love dark chocolate but don’t have much fondness for generic chocolate cake and in fact dislike chocolate ice cream. The only times I have had chocolate cake is when I casually dig a fork into a slice of chocolate cake, my chocolate loving girl loves to eat. One such incident few years ago at a birthday party had led me to an ultimately divine chocolate cake.
This weekend I had the pleasure of eating “That Chocolate Cake” again. This rich chocolate cake is an ultimately divine chocolate cake, with the right amount of chocolate and sweetness and rich creamy frosting. This is the only chocolate cake I actually love and enjoy till its last delicious bite. Our friends the Zon’s have a love of good food and relate to my exuberance of anything so delectable as the chocolate cake made by Chuck Zon following ‘That Chocolate Cake’ recipe from “Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate” by Robert Steinberg & John Scharffenberger.
‘The Essence of Chocolate, features more than one hundred spectacular — and often simple — recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: “Intensely Chocolate,” which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; “Essentially Chocolate,” with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and “A Hint of Chocolate,” with recipes that use chocolate’s spicier qualities to their best effect, like Vegetarian Chili and John’s Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.’
I and the girls can’t wait to try out this chocolate cake recipe ourselves, but here is the recipe for you to enjoy- “That Chocolate Cake’’.
Ingredients
For the Cake
• Unsalted butter and flour for pans
• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Unsweetened Natural Cocoa Powder
• 1 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 2 large eggs, lightly beaten
• 1/2 cup canola oil
• 1 cup whole milk
• 1 cup boiling water
For the Frosting
• 1-1/4 cups granulated sugar
• 1 cup heavy cream
• 5 ounces 99% Cacao Unsweetened Chocolate, finely chopped
• 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon pure vanilla extract
Special Equipment
• Two 9-inch round cake pans
Preparation
To Make the Cake
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
To Make the Frosting
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
To Frost the Cake
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
Check out more recipes from this book Essence of Chocolate on http://www.scharffenberger.com/chocolate/recipes/cakes/that-chocolate-cake/