Saturday, January 23, 2010

Double Chocolate Cake

Sin. That is what this cake should be called. Anyone that enjoys chocolate would definitely like this cake. I like chocolate, but this cake was a little too rich for me. It's only suited for you die hard chocoholics out there. My office mates will have a field day with this tomorrow, that is if my Mom doesn't steal it and take it into her folks.

I cut this recipe out of the April 2008 edition of Bon Appetit magazine. It is a recipe from Brigtsen's Restaurant in New Orleans. Here's the recipe...

Double Chocolate Cake
2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
2 cups powdered sugar, divided
1 cup buttermilk, divided
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup unsalted butter, room temperature
2 large eggs

3/4 cup water
1/2 cup sugar
1/2 cup butter, room temperature
3/4 cup sour cream
2 tsp vanilla extract
2 cups sifted powdered sugar
1 1/2 cups unsweetened cocoa powder
1/2 cup whole milk

- Preheat oven to 350. Butter 2 9 inch cake pans and dust with powdered sugar. Line bottom with parchment paper
- Sift flour, soda and salt
- In a medium bowl, whisk 1 cup powdered sugar, 1/2 cup buttermilk and cocoa powder
- In another medium bowl, mix the remaining buttermilk and vanilla
- With an electric mixer, cream the butter. Add the remaining powdered sugar and beat until smooth
- Add the eggs one at a time, blending after each addition.
- Beat in the cocoa mixture
- Add the flour mixture in three additions, alternating with the buttermilk/vanilla mixture.
- Divide the batter between the pans. Bake until a toothpick comes out clean, about 22-25 minutes. Cool the cakes completely.
- To make the icing, bring 3/4 cup water and sugar to a boil in a small saucepan. Allow to boil about 2 minutes until reduced to about 3/4 cup. Cool completely
- Using electric mixer, beat butter until smooth. Beat in sour cream and vanilla.
- Gradually beat in powdered sugar and cocoa powder, then add 1/2 cup milk.
- Cut cakes horizontally in half to make 4 layers.
- To begin building cake, take first layer and brush 3 TBL of syrup. Spread 1/2 cup frosting on layer. Repeat 2 more times and then ice the top and sides of the cake with the remaining icing.

In my opinion, I think that the frosting needs some salt to counteract the sweet/bitterness of the chocolate.

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