I recently was a part of a link on Facebook asking to list THREE things that most people don’t know about me. If I were to list a FOURTH thing, I hope your sitting down; it would be that I am NOT a chocolate fan. Yes that’s right folks! You heard it here first! I’ll say it again; I am NOT A CHOCOLATE FAN. If I were given the choice between a warm ewey gooey molten lava chocolate cake or a moist carrot cake with an inch of creamy cream cheese frosting I’m goin’ for the carrot cake. So you might be a little baffled about why I am writing about Chocolate Cake….hee…..hee…..hee….there are a few exceptions to the rule.
The first one is a gourmet chocolate cream alcohol infused ding dong that I had TWICE while on vacation at Simon Mansion & Supper Club in Punta Cana and secondly the rich double chocolate cake I make, FROM SCRATCH, as seen on Epicurious.com. This is a cake to dream of, to die for and to DEVOUR!! One of Jimmy’s dearest friends, and “sista from anotha mista”, Lola asks about this cake every chance she gets. With her birthday coming up I think I need to start melting some chocolate ;) Since this cake is craved by so many, I thought it was time to share the recipe.
I put on my apron, heat up the oven and am ready to rock and roll!! First is the prep work also known as Mise en Place that literally translates to “set in place”. Being the queen of organization I “set in place” my measured wet and dry ingredients, bowls, spoons, mixer, sifter (SIFT ALL OF YOUR DRY INGREDIENTS), 2 10/2” round cake pans and French Press; which is my coffee brewer of choice, before any of the cooking begins. Be sure to select the finest quality ingredients for ANY recipe; it makes a difference. I use organic sugar, flour, vanilla, buttermilk and eggs. The recipe calls for vegetable oil but I like to use grape seed oil. Get some dark roast Brazilian; Columbian or Costa Rican freshly ground coffee and the best chocolate you can find. I love to cook and I think some of that love makes it’s way into whatever I am cookin’ up. So take your time, enjoy the process and you’ll love the results.
For cake layers courtesy of epicurious.com
- 3 ounces semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup grape seed oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
For the frosting courtesy of all recipes.com
- 2 3/4 cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons butter
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.