Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 59.
I think this is the best chocolate cake I've ever made. It is outstanding. I made the cake layers a few weeks ago, planning to take this to a work function, but plans changed and I ended up freezing it. We had company this past weekend so I whipped up the icing and finished the cake. The icing is absolutely beautiful and spreads nicely. I was amazed how beautiful the cake was when I finished it. The cake is dense, rich and delicious. Everyone agreed, even those who are not particularly chocolate lovers, that this cake is a winner!
Cocoa Cake Layers
2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
6 TBS strained unsweetened cocoa powder (preferably Dutch process)
1/4 lb (1 stick) sweet butter
1 tsp vanilla extract
1 1/4 cups sugar
2 large eggs
1 cup milk
Adjust rack to center of the oven and preheat to 350 degrees. Butter two 8-inch round cake pans, dust them with flour, and set aside.
Sift together the flour, baking soda, salt and cocoa and set aside. |
Cream the butter. Add the vanilla and then the sugar and beat well. Beat in the eggs one at a time, scraping the bowl with a rubber spatula and beating well after each addition. |
On low speed, add the sifted dry ingredients alternating with the milk in two additions. Scrape the bowl with a rubber spatula after each addition. |
Divide the batter between the prepared pans and smooth evenly. |
Chocolate Icing
5 oz. (5 squares) unsweetened chocolate, chopped into small pieces
1 cup heavy cream
1 1/4 cups sugar
1/4 lb (1 stick) sweet butter
1 tsp vanilla extract
In a heavy saucepan (about 3 qts. size), stir the cream and sugar together. Stir over moderate heat until the mixture comes to a boil. Then reduce the heat and let simmer for exactly 6 minutes. |
Remove the wax paper strips by pulling each one toward a narrow end. |