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Ingredients:
1 cup cocoa powder
1 1/2 cups boiling water
2 1/4 cups cake flour
1 tsp baking soda
1 tsp salt
1 1/2 cups unsalted butter, softened
2 cups plus 2 Tbsp granulated sugar
1 Tbsp vanilla extract
3 eggs
Old Fashioned Chocolate Frosting:
1 lb 4 oz semisweet chocolate - good quality
1/2 lb confectioners sugar
1 tsp salt
1 tsp vanilla
1/2 cup cocoa powder
1 cup hot water
1 1/4 cup melted butter
7 egg yolks
Instructions:
Made for me by my Grandmother each year as my birthday cake. It has become the benchmark to which all chocolate cakes are compared.
Grease and flour 2 8-inch pans. Preheat oven to 350 degrees F. Whisk together cocoa and water, cool to room temperature. Sift together the cake flour, baking soda and salt. Cream together the butter, sugar and vanilla. Add eggs, one at a time, scraping down the sides of the bowl after each one. Add the dry ingredients. Beat well for 4 minutes.
Divide batter between pans and bake at 350 until toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Cool cake for 10 minutes, remove from pans. Cool completely before frosting.
Old Fashioned Chocolate Frosting:
Melt the chocolate on top of a double boiler and set aside. Melt the butter halfway, transfer to a small bowl, and set aside. Dissolve the cocoa powder in hot water. Measure out all other ingredients, keeping everything separted. Sift the confectioners sugar. When the chocolate, butter and cocoa all reach about the same temperature (comfortably warm) mix the sugar into the chocolate, stirring it in about halfway. Then add the butter and cocoa mixture. Gently whisk until incorporated and smooth. Add the egg yolks, salt and vanilla. Stir until fully incorporated and smooth. Set frosting aside in a cool area until thick enough to spread onto cake. Stir occasionally. Be sure not to let the mixed frosting become too cold or it will be too difficult to spread.
Frost the cake - serve at room temperature.
* Recipe from 1766 Tavern
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Copyright © 1999 - 2004 Lanier Publishing International
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