Saturday, November 14, 2009

Chocolate Cake

My dear husband likes chocolate. Well, that is an understatement I guess... He is a chocolate snob. And that's ok :) That means that instead of eating a Twix Bar he will wait and eat chocolate truffles that I've made. He'll eat 20 chocolate truffles in one day, but still... this usually only happens a few times a year (usually revolving around finals). He's been in need of a chocolate fix and I'm not up for truffles.

I've been meaning to dive into my Cake Bible by Rose Levy Beranbaum for awhile now and JD finally gave me the push I needed (read: He picked a recipe and said "make this"). This cake is amazing. The crumb is very fine. It is dense without being heavy. It literally melts in your mouth. I made a small 6 inch double layer cake and 9 cupcakes and we ate almost every single piece of this thing... The frosting is a Milk Chocolate Buttercream. Prepare yourself, this is not a low calorie dessert.
This is the last cupcake that I brought to a friend of mine. My son liked them without the frosting. He also actually ate the whole cupcake, which is a first. He usually just licks off the frosting and is done.


Milk Chocolate Buttercream

1 lb Milk Chocolate
8 Oz Dark Chocolate
12 Oz Butter, softened

Melt chocolate together over a double boiler until 1/2 is melted. Remove from heat and stir until all the chocolate is melted (will take a few minutes of constant stirring, but don't worry it will all melt. If it doesn't place it back on the double boiler for a few seconds and stir quickly. Don't overheat). In a bowl to fit on your mixer place your butter and the cookie paddle attachment. Beat the butter until smooth and starting to fluff a bit. Once the chocolate has melted and cooled until it is no longer hot to the touch pour the chocolate into the butter. Beat on medium for about 30 seconds and scrape down the bowl. Again beat until it is all one color and smooth. Frost :) It will begin to dry and harden on the top so whatever you don't use and want to keep, you can freeze for up to 6 months, room temperature for 3 days or fridge for 3 weeks.

Chocolate Butter Cake

1/2 C + 3 T unsweetened Cocoa
1 C Boiling Water (add 3 T for Utah Altitude Adjustment)
3 Large Eggs
2 1/4 tsp Vanilla
2 1/4 C + 2 T Sifted Cake Flour
1 1/2 C Sugar
1 T Baking Powder (Decrease to 2 7/8 tsp for Utah Altitude Adjustment)
3/4 tsp Salt
1 C Butter

In one bowl combine water and cocoa. In another bowl combing eggs, 1/4 coca mixture and vanilla. In yet another bowl combine remaining dry ingredients and whisk for about 30 seconds to incorporate everything. Add the butter and the remaining cocoa mixture. Mix on low until all the dry ingredients are moistened. Then increase to medium high for 1 minute 30 seconds. Scrape down the sides and add the egg mixture in 3 parts mixing for 20 seconds after each addition. Pour into greased and floured pans 9 inch cake pans. Bake 25-35 minutes at 350 (375 for Utah Altitude Adjustment) or until a toothpick comes out clean. If you want to do cupcakes it should make at least 20 (maybe 24... depending on how full you fill each cup). Bake at the same temperature as the cake, bake for 18-22 minutes, but start checking about 15 just in case.

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