Old-Fashioned Chocolate Layer Cake

ATK = America's Test Kitchen
from the Episode: Old-Fashioned Chocolate Cake

Do not substitute semisweet chocolate chips for the chopped semisweet
chocolate in the frostingchocolate chips contain less cocoa butter than
bar chocolate and will not melt as readily. For best results, don't make
the frosting until the cakes are cooled, and use the frosting as soon as
it is ready. If the frosting gets too cold and stiff to spread easily,
wrap the mixer bowl with a towel soaked in hot water and mix on low speed
until the frosting appears creamy and smooth. Refrigerated leftover cake
should sit at room temperature before serving until the frosting softens.

Serves 10 to 12

Cake

12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for
greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for
dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Frosting

16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)


For the cake: Adjust oven rack to middle position; heat oven to 350
degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened
butter; dust pans with flour and knock out excess. Combine chocolate,
cocoa powder, and hot water in medium heatproof bowl; set bowl over
saucepan containing 1 inch of simmering water and stir with rubber spatula
until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate
mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from
heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and
vanilla in small bowl. In bowl of standing mixer fitted with whisk
attachment, whisk eggs and yolks on medium-low speed until combined, about
10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and
whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk
with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture
and mix on medium speed until thoroughly incorporated, 30 to 45 seconds,
pausing to scrape down sides of bowl with rubber spatula as needed. Add
softened butter one tablespoon at a time, mixing about 10 seconds after
each addition. Add about one-third of flour mixture followed by half of
buttermilk mixture, mixing until incorporated after each addition (about
15 seconds). Repeat using half of remaining flour mixture and all of
remaining buttermilk mixture (batter may appear separated). Scrape down
sides of bowl and add remaining flour mixture; mix at medium-low speed
until batter is thoroughly combined, about 15 seconds. Remove bowl from
mixer and fold batter once or twice with rubber spatula to incorporate any
remaining flour. Divide batter evenly between prepared cake pans; smooth
batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few
crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then
invert onto wire rack. Cool cakes to room temperature before frosting, 45
to 60 minutes.

To make frosting: Melt chocolate in heatproof bowl set over saucepan
containing 1 inch of barely simmering water, stirring occasionally until
smooth. Remove from heat and set aside. Meanwhile, heat butter in small
saucepan over medium-low heat until melted. Increase heat to medium; add
sugar, corn syrup, vanilla, and salt and stir with heatproof rubber
spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate,
butter mixture, and cream to clean bowl of standing mixer and stir to
thoroughly combine.

Place mixer bowl over ice bath and stir mixture constantly with rubber
spatula until frosting is thick and just beginning to harden against sides
of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on
standing mixer fitted with paddle attachment and beat on medium-high speed
until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber
spatula until completely smooth.

To frost cake: Place one cake layer on serving platter or cardboard round.
Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place
second cake layer on top, then spread remaining frosting evenly over top
and sides of cake. Cut into slices and serve.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/