Monday, November 23, 2015

Old Fashioned Chocolate Cake

Chocolate cake, with mocha cream filling and vanilla cream frosting.
Preheat oven to 180ºC (350ºF). Line a 9X13" pan with parchment paper. You will need 4 bowls for making this cake.

Bowl #1 -

Melt over hot water:

2 oz unsweetened chocolate (approx. 60 grams)
(OR use 6 T cocoa powder + 2 T butter, no need to melt)
5 T boiling water

When the chocolate is melted and mixed with the water, set it aside to cool.

Bowl #2 -

You will need 1¾ C cake flour. I never use cake flour, instead I do the following:

Place in a 1 C measuring cup:

1 T + 2 t cornstarch, fill the rest of the 1 C measuring cup with all-purpose flour
¾ C flour

Sift flour/cornstarch together with:

3 t baking powder
¼ t salt

Bowl #3 -

Cream until soft:

½ C butter (110 gm)

Add and cream until light:

1 C sugar

Beat in:

4 egg yolks (Place the egg whites in a clean bowl for later.)

Add the cooled chocolate mixture. Add the flour mixture to the butter mixture in 3 parts, alternating with:

½ C milk

Mix until smooth after each addition.


1 t vanilla

Bowl #4 -

Whip until stiff:

4 egg whites

Fold them into the cake batter.

Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Be sure the cake is completely cooled before frosting.
To make the frosting, whip:

200 ml heavy cream
and add approximately:
1-2 T sugar
¼ t vanilla
For filling, separate a little of the cream, and add approximately:
2 t cocoa powder
1 T sugar
½ t Kahlua or other coffee liqueur
Those add-ins can be varied as you like. If you can prepare ahead of time, try this filling:

Mix together:

2 oz bittersweet baking chocolate - melted
1½ t butter
(2 T cocoa powder + 2 T sugar)
1 C whipping cream

Leave covered, in the fridge for several hours or overnight. Whip until stiff.

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