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Chocolate Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter, or spray with a nonstick vegetable spray, and line with parchment paper,
two - 9 x 2 inch deep (23 x 5 cm) round baking pans.
In a
stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and
cocoa powder and stir until they have
melted. Set aside to cool while you make the batter.
In a separate
bowl, whisk to combine, the flour, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy. Gradually
add the sugar and continue beating until the mixture is fluffy (this will take
about 3-5 minutes). Add the eggs, one at a time, mixing well after each
addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to
combine.
Add the
milk and flour mixtures in three additions, beginning and ending with the flour
mixture. Beat only until the ingredients are incorporated.
Divide the
batter evenly between the two prepared pans and smooth the
tops. Bake for about 35 - 40 minutes or until a toothpick
inserted in the center comes out clean and the tops spring back when lightly
pressed. Remove from oven and place on a wire rack to cool for about 10
minutes. Then remove the cakes from their pans and cool completely on a
greased wire rack before frosting.
Frosting:
Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat
and let cool. Then place the melted chocolate, milk, confectioners sugar, salt,
and vanilla extract in the bowl of your electric mixer, fitted with the paddle
attachment. (Alternatively, you can use a hand mixer.) Add the pieces of
softened butter and beat on low speed for about 2 minutes. When the frosting
starts to come together increase the speed to medium and beat for about 2 to 3
minutes or until smooth. Scrape down the sides of the bowl with a rubber
spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more
or until it is of spreading consistency. If necessary, add more milk or sugar.
To Assemble: Place
one layer of cake, top side down, on your serving plate and cover with a layer
of frosting. Then place the second layer of cake, top side down, onto the first
cake layer and then frost the top and sides of the cake with the remaining
frosting. Can garnish with fresh fruit or shaved chocolate.
Serves 8 - 10
people.
Sources:
Stern, Bonnie. 'Desserts'.
Random House of Canada Limited. Toronto: 1988.
Yockelson, Lisa. 'Chocolate'.
John Wiley and Sons, Inc. New Jersey: 2005.
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