Wednesday, October 2, 2013

Good Old Chocolate Cake


My husband really loves chocolate cake, but I rarely ever make it because it consumes my being that day I choose to bake one. For me, if I make any wrong move (this might be a slight dramatization) the cake will turn out awful. Dry, tasteless, bitter, etc.

I've tried my fair share of chocolate cake recipes, and some have turned out great, others not so much. This one has been added to the great list.



 I don't like to add too much sugar to my desserts, it gives me a headache to bite into a super sweet piece of cake. But with chocolate cake, my experience has been, if you cut the sugar you end up with a bitter tasting cake. I only found a way around it now, by accident. I cut the sugar content as I usually would (more so because I made the mistake of buying "sweetened cocoa") what I found was the cocoa sufficed to add sweetness and I was able to keep the sugar quantity I added to a minimum.

Another point to note about chocolate cake is it's terribly common ability to be overcooked. I was very panicky about making sure I didn't let this cake cook one minute too much. I like to go by the lesser suggested time and pull the cake out when the center bounces back if lightly pressed down with your finger, but definitely has a little gooey look to it.


I based my recipe off of this one, and it turned out perfectly.

Ingredients:

cake -
2 cups all purpose flour
1 cup sweetened cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks butter (softened)
3/4 cup brown sugar
3 large eggs (at room temperature)
2 teaspoons vanilla extract
1 1/2 cups kefir (or buttermilk)

frosting-
3/4 cup cocoa
1/3 cup boiling water
1 cup butter (softened)
2 tablespoons confectioner's sugar
8 ounces semi sweet chocolate (melted)

Directions:

• Set oven to 350ยบ and grease two pans (I chose to do squares this time). Line the bottoms of the pans with wax paper (I always ignored this, but it does make a hugely wonderful difference).
• Mix the dry ingredients together (flour, cocoa, salt, baking soda), in a small bowl (or on a piece of wax paper).
• Cream butter and brown sugar for 5 minutes (you'll notice it getting pale in color and fluffy, that's what you want).
• Add your eggs, one at a time. Follow with vanilla.
• Alternate dry ingredients and kefir and blend just until it is all mixed in.
• Separate batter evenly between pans.
• Bake for 22 minutes. Please watch your cakes after the 20 minute point to be sure, each oven is different.

• Meanwhile make the frosting by beating butter and confectioner's sugar in a mixer until light and fluffy (several minutes).
• Pour boiling water over cocoa powder and mix well.
• Add melted chocolate (allow to cool a bit before using) to the butter/sugar. Mix and then add the cocoa/water. Continue to mix.
• If your frosting seems runny refrigerate.


Bon Appetit

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