Chocolate Cake Karma!

Hi friends!  It's cold and windy outside so what better to do than go on a long hike with Carra Jean, then come home to recreate a culinary childhood memory.  CHOCOLATE CAKE, and my Mom made the best.  They were tall, fluffy, and not overly rich.  Of course she would always let me lick the beaters and bowl when she was finished.  Thanks Mom cause even today I'm a cake batter gal! 

I went on a search to find a recipe that closely resembled my childhood hankering and I found it!  It's by Americas Test Kitchen.  Since taste preferences can be generational, I figured many of you have Mom's of the same age and probably had similar chocolate cake.  So if you'd like to recreate that nostalgia perhpas this cake will do the trick.

Pour yourself a tall glass of milk and get ready for some cake lovin!

 

Old Fashioned Chocolate Cake - America's Test Kitchen

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 cups all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped (good chocolate, not Bakers)
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 C sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.

Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.

Combine buttermilk and vanilla in small bowl.

In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.


Your batter should look like this when finished.  You wanna eat it dont ya?!?!
 
Bake cakes for approx 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.

Ready for the oven...


Fluffy White Frosting

1 1/'2 cups sugar
1/4 cream of tartar
1/8 tsp salt
1/3 cup water
2 room temp egg whites
1 1/2 good vanilla

Place sugar, cream of tartar, salt, water, and egg whites on the top of a double boiler.  Beat with handheld mixer for about 1 minute.  Place over boiling water and beat for 7 minutes.  When finished your frosting should be thick, fluffy, and delish!  Now it's time to frost that cake!




Comments

  1. Yum! There is just a small sliver left at our house.

    Thank you!

    :)

    Jen

    ReplyDelete

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