May 9, 2011
Old-Fashioned Chocolate Cake
Remember those cakes your grandmother used to make? This cake is just like that. The frosting is a little different then the one's my gramma used to make but the cake is pretty darn close. Don't get me wrong, the frosting is yummy. It's very rich, glossy, over the top chocolaty. The cake is super moist, chocolaty without being too chocolaty. The glossy frosting really makes it a show piece though, it's a very attractive cake (sorry for the bad pictures, we didn't eat it until it was dark outside).
It's pretty easy to put together. Just whisk the dry ingredients together first to combine. Then add the wet ingredients and mix just until combined, do not over mix. Pour the mixture into two round cake pans that have been well greased. I used cooking spray.
While the cakes cool, start making the frosting by mixing the butter, sugar, cocoa and salt in a medium sauce pan. The mixture will be grainy.
Pour in the mixture of heavy cream, sour cream and coffee granules. Whisk until smooth. Turn off the heat and add the vanilla.
Now that the cake is cook, its time to frost it.
The frosting isn't cool enough yet, cool some more if it looks like this.
Now it's ready. When it can hold it's shape you're good to go. Yum. I'm drooling.
I really enjoyed the flavor of this cake. I think next time I might try a different frosting but not because this one didn't taste really good, it did. I'm just used to a traditional frosting that has confectioners sugar in it.
I will totally make this cake again.
Recipe from Cuisine at Home magazine.
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
Preheat oven to 350 degrees and put the rack in the center. Spray two round cake pans. Mine were 9 inch but 8 inch would work as well.
Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
Combine the water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add slowly to the dry ingredients while whisking. Mix until just combined, a few lumps are OK.
Divide the batter evenly between the two cake pans. Bake for 35-40 minutes or until a toothpick comes out clean. Cool cakes on a wire rack for 15 minutes and then invert on cake racks. Cool completely.
Glossy Chocolate Frosting:
1 stick unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
Pinch of salt
1 1/4 cups heavy whipping cream
1/4 cup sour cream
1 tsp coffee granules
2 tsp vanilla
Melt the butter in a large saucepan over medium heat.
Stir in the sugar, cocoa and salt. The mixture will be grainy.
Combine the heavy cream, sour cream and instant coffee in a large measuring cup and mix until smooth. Gradually add the cream mixture to the chocolate and blend until smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. Do not boil. Takes about 6-8 minutes.
Remove from the heat and add the vanilla. Cool the icing at room temperature and is spreadable. Takes about 2-3 hours. You can also chill the icing, if it becomes too cold you can put it in the microwave just until it is spreadable. 20 second intervals.