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Chocolate Cake: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter,
or spray with a nonstick vegetable spray, and line with parchment paper two - 9 x 2 inch
deep (23 x 5 cm)
round baking pans. Set aside.
In a
stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate
and cocoa powder and stir until they have
melted. Set aside to cool while you make the batter.
In a
separate bowl, whisk to combine, the flour, baking powder, baking soda, and
salt. Set aside.
In the bowl of
your electric mixer, or with a hand mixer, cream the butter. Gradually
add the sugar and continue beating until the mixture is fluffy (this will take
about 3-5 minutes). Add the eggs, one at a time, mixing well after each
addition. Add the vanilla extract and melted chocolate mixture and beat to
combine.
Add the
milk and flour mixtures in three additions, beginning and ending with the flour
mixture. Beat only until the ingredients are incorporated.
Divide the
batter evenly between the two prepared pans and smooth the
tops. Bake for about 35 - 40 minutes or until a toothpick
inserted in the center comes out clean and the tops spring back when lightly
pressed. Remove from oven and place on a wire rack to cool for about 10
minutes. Butter or lightly spray a wire rack with Pam before
inverting the cakes onto the rack to prevent the cakes from sticking. Cool the
cakes completely before frosting.
Frosting:
Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat
and let cool. Then place the melted chocolate, milk, confectioners sugar, salt,
and vanilla extract in the bowl of your electric mixer, fitted with the paddle
attachment. (Alternatively, you can use a hand mixer.) Add the pieces of
softened butter and beat on low speed for about 2 minutes. When the frosting
starts to come together increase the speed to medium and beat for about 2 to 3
minutes or until smooth. Scrape down the sides of the bowl with a rubber
spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more
or until it is of spreading consistency. If necessary, add more milk or sugar.
To Assemble:
Place one layer of cake, top side down, on your serving plate and cover with a
layer of frosting. Then place the second layer of cake, top side down, onto the
first cake layer and then frost the top and sides of the cake with the remaining
frosting. Can garnish with fresh fruit or shaved chocolate.
Serves 8 - 10
people.
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