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Oh my heavens, how could I have just posted Chocolate Coma Cake without its partner in crime? Here you go.
This is the same icing that led to the recent unfortunate icing disaster, but that’s just because I was truly messing with it. Done without fiddling, this icing is foolproof — dark, delicious and easy.
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My other favorite cake in this book — the best basic yellow cake around — makes two restrained layers. If you’re going for chocolate, however, you might as well jump in with both feet: Three hefty layers, tangy with sour cream and rich with chocolate.
This recipe is mine, not Grammy’s. I handwrote it, years ago, when all my recipes fit into a half-size canvas loose-leaf binder. The title of the recipe started as plain “chocolate cake,” but after a few makings, I amended the title with the word “coma.”
When you serve this, you have about twenty minutes after the cake hits plates until your guests develop glassy stares and conversation lapses into sugar-induced silence. The cake is worth it.
Besides pure heft, the advantage of a three-layer cake is that you can get fancy with the icing. The last two times I’ve made this, I’ve put a simple dark chocolate frosting between the layers, then topped the whole thing with white buttercream and used the rest of the chocolate icing to decorate. Fun, and not as complicated as it sounds.
(I almost called the dark-chocolate frosting a “ganache.” Then I realized that at least a few of my dear readers would laugh their heads off if I put “ganache” and “simple” in the same sentence.)
The straight-up way to serve this cake? Just wrap that chocolate frosting all around, inside and out. That’ll give you the full “coma” effect. And your guests — or family or co-workers — will love you for it.
Chocolate Coma Cake
Makes one 9-inch three-layer cake
- 6 ounces (6 squares) unsweetened Baker’s chocolate
- 12 tablespoons butter, at room temperature
- 2-1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups milk
Preheat oven to 375°F. Butter and flour — or butter and line with parchment — three 9-inch cake pans.
Break chocolate into a saucepan and melt over moderate heat; don’t let it boil. Cool to room temperature.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. Add cooled chocolate and vanilla.
In another bowl, combine dry ingredients. Add dry ingredients to the chocolate mixture in three parts, alternating with three parts milk and mixing well after each addition. Pour batter into the pans, and bake for 15-20 minutes, until cakes smell good and are springy to the touch. Set pans on racks to cool, then turn cakes out onto racks to cool completely.
Photos and recipe copyright 2010 Garside Group LLC