You know how sometimes you come across some recipes where you say “This is the one”? I found one of those with a chocolate cake recipe I found on the Scharffenberger website. This cake was amazingly good. Decently good and sinfully rich.
I would advise to not do as I did while waiting for the cake to cool. Don’t go outside to do a few chores. Don’t mow around the well and find (with the blades of the mower) the hidden faucet you didn’t know was buried in the tall grass. This would create a tall fountain of water. Then you will have to run up to turn off the well, wait for the water to run out of the line until you realize this is the line down from the house not up to the house and thus you are quickly draining the entire house. You will then have to put the peddle to the medal on the mower (at least 2 miles an hour) up the driveway and shut off the line down from the house. Then call hubby to let him know he needs to bring home pipe fixing supplies. Sigh….
* Unsalted butter and flour for pans
* 2 cups granulated sugar
* 1-3/4 cups all-purpose flour
* ¾ cup unsweetened cocoa powder (I used Scharffenberger and it was fabulous)
* 1 teaspoon salt
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 2 large eggs, lightly beaten
* ½ cup canola oil
* 1 cup whole milk
* 1 cup boiling water
* 1-1/4 cups granulated sugar
* 1 cup heavy cream
* 5 ounces Scharffen Berger 99% Cacao Unsweetened chocolate, finely chopped
* 8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
* 1 teaspoon pure vanilla extract
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans.
Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla. Let cool to the consistency of mayonnaise.
To Frost the Cake:
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
Cut the cake. Beware this is RICH so large slices may cause cardiac arrest.