Saturday, September 24, 2011

Old Fashioned Chocolate Cake

Here is a classic, old-fasioned chocolate cake just like Grandma used to make. If you compete in culinary competitions, you find again, and again that the classics always hold true and fancy changes don't always score the highest points. This recipe has never let me down.

Chocolate Cake

3 cups AP flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups hot water
3/4 cup vegetable oil
2 tbsp distilled white vinegar
1 tbsp instant coffee granuals
1 tbsp vanilla extract

Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
Wisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a measuring cup. Add to the dry ingredients and wisk until combined. a few lumps are ok. Divide batter between pans, then bake until a toothppick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto a rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Glossy chocolate Icing

8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

To make icing, melt butter in large saucepan over medium heat.

Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.

Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.

Gradually add cream mixture to chocolate until blended and smooth.

Cook until sugar has dissolved, and mixture is smooth and hot to the touch.


Take mixture off the heat, and add vanilla.

Cool at room temperature until spreadable (up to three hours).

If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.

If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).

Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

No comments: