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Debbie in GA's "Look No Further Chocolate Cake"
Date: Mon, 24 Jan 2000 22:58:56 GMT From: Debbie in GA
REC: Look No Further Chocolate Cake Recipe By: Judy Rosenberg
4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee -- (or 5 tsp instant coffee in 1 cup hot water)
1/2 cup sour cream -- at room temperature
1/2 cup vegetable oil
2 large eggs -- lightly beaten with fork, at room temp
Preheat the oven to 345F (the author considers this temperature essential to the moistness of the cake). Lightly grease two 8-inch layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.
Melt chocolate in the top of a double boiler placed over simmering water, then turn off the heat. Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a separate bowl, blend the hot coffee, sour cream, and the vegetable oil with a whisk. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula. Add the eggs one at a time and mix on medium- low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.
Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35-38 minutes. Cool layers in the pans on a rack before frosting.
Chocolate Frosting
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2minutes. The mixer's sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting.
*Do not refrigerate the frosting*, even if you don't plan to use it for several days. Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTES : This frosting can only be made in a blender. Description: "The Best." Source: "Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book" Copyright: "1991" Yield: "1 3/4 cups"
Date: Mon, 24 Jan 2000 22:58:56 GMT From: Debbie in GA
REC: Look No Further Chocolate Cake Recipe By: Judy Rosenberg
4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee -- (or 5 tsp instant coffee in 1 cup hot water)
1/2 cup sour cream -- at room temperature
1/2 cup vegetable oil
2 large eggs -- lightly beaten with fork, at room temp
Preheat the oven to 345F (the author considers this temperature essential to the moistness of the cake). Lightly grease two 8-inch layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.
Melt chocolate in the top of a double boiler placed over simmering water, then turn off the heat. Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a separate bowl, blend the hot coffee, sour cream, and the vegetable oil with a whisk. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula. Add the eggs one at a time and mix on medium- low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.
Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35-38 minutes. Cool layers in the pans on a rack before frosting.
Chocolate Frosting
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2minutes. The mixer's sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting.
*Do not refrigerate the frosting*, even if you don't plan to use it for several days. Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTES : This frosting can only be made in a blender. Description: "The Best." Source: "Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book" Copyright: "1991" Yield: "1 3/4 cups"