Chocolate is good. I love chocolate. I’m not much of a candy person but I’ll take chocolate any day. Among all things chocolate, I love a good chocolate cake. The problem is, I rarely find a good one; I mean, a really good one. The cakes tend to be dry or spongy with not enough chocolate flavor, topped with overly sugary boxed icing. When I think of chocolate cake I want a fudgy, rich and decadent, super chocolately cake. If you’re going to indulge in some chocolate cake, make it worth the calories. So here it is, probably the best chocolate cake you can get your paws on.
For the cake:
3 ounces semi-sweet chocolate
1 1/2 cups hot coffee
2 1/2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3/4 cup coconut oil
1 1/2 cups buttermilk or regular milk mixed with 1 tablespoon white vinegar
3/4 teaspoon vanilla extract
For the icing:
8 ounces dark chocolate
1/2 cup confectioners’ sugar
6 eggs, beaten
8 tablespoons butter, room temperature
1. Preheat oven to 300°F and grease cake pans. Line the bottom of the pans with parchment paper. I cut mine to fit in the round bottom. Place chocolate in a bowl and pour the hot coffee over the top. Let it sit, and stir until the chocolate is melted and the mixture is smooth.
2. In a large bowl, sift together the sugar, flour, baking powder, baking soda, cocoa powder and salt. In another large bowl, beat eggs with an electric mixer for about 5 minutes until the eggs are pale yellow.
Slowly add the milk, oil, vanilla and melted chocolate mixture to the eggs. Beat until all is well combined. Slowly add the sugar mixture and beat on medium speed until it is just combined. Divide the batter between pans and bake in the middle rack for about 1 hour or until a toothpick inserted into the center comes out clean.
* I used two 8 inch round cake pans and had more than enough batter. I did not need to use all the batter. You can either use larger pans or cut recipe in half.
3. To make icing, melt the chocolate in a small saucepan over low heat. Stir in confectioners’ sugar. Stir in the eggs and cook over low heat until it thickens. Stir in one tablespoon of butter at a time until it is all combined. Set aside to cool.
4. When the cake is ready, cool the layers completely. Do not attempt to remove the cake from the pans while the cake is still hot, it will fall apart. This cake is very soft and fudgy. Run a knife around the edges after the cake has cooled and invert the layers onto a plate or a cake stand. The cake will come out easily because of the parchment paper used on the bottom of the pans. I also line my cake stand with parchment paper just around the edges so the stand remains clean while icing the cake.
After icing the cake, I remove the parchment paper from the base and voila, the cake stand is still clean. I know, I know, I do have flashes of genius at times.
5. Spread some of the icing over the first layer, top with the second layer and pour the remaining icing over the top. Refrigerate the cake to allow it to set before cutting into the cake.
* The coffee in the recipe is just to enhance the natural chocolate flavor, you do not actually taste the coffee in the final product.
The Refined Palate
Christina Miros ©2014