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decadent chocolate cake
serves 12
author’s note
This is by far the best chocolate cake recipe I have ever come across. It is a standard at any large party we have and guests always ask for the recipe. It’s a favorite of my niece, Katie, and nephew, Matthew.
The frosting is so good that I double the recipe for one cake. This cake freezes very well and can be frozen unfrosted for several days before using. In fact it’s easier to frost the cake while it is frozen, so make it a few days before you are planning to use it, and freeze it. The day you use the cake, make the frosting; remove cake from the freezer and frost while the icing is still warm.
The cake is also nice without the frosting, dusted with powdered sugar and served sliced with whipped cream. This recipe doubles very easily for 2 cakes. |
1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons butter
1 teaspoon vanilla extract
2 cups granulated sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
2 cups less 2 tablespoons flour, sifted
1 teaspoon baking powder
Chocolate Frosting Recipe (recipe follows)
Preheat the oven to 350°.
Grease and flour a 10-inch tube pan. Knock out excess. In a large bowl pour boiling water over the chocolate and butter and let stand until melted. Stir in vanilla and sugar then whisk in egg yolks, one at a time, blending well after each addition.
Mix baking soda and sour cream and whisk into chocolate mixture.
Sift flour and baking powder together and add to the batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together. Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 40-50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into
the center comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
chocolate frosting
2 tablespoons butter
3/4 cup semisweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract
Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary to achieve a spreading consistency. Spread on cake while frosting is still warm.
Excerpted form The Silver Palate Cookbook
Copyright © 1982 by Sheila Lukins & Julee Rosso
Used by permission of Workman Publishing Co., Inc., New York
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© 2007 The Tiny Kitchen
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