Chocolate Cake, Cooked Icing

By MarieR

Ingredients

• 1 recipe Chocolate Frosting:
• Yield: 1 (9-inch) cake
• Preparation: 25 minutes
• Bake: 30 to 35 minutes
• Cool: 35 to 45 minutues
• Unsalted butter and all-purpose flour for the pans
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Scharffen Berger unsweetened natural cocoa powder
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 eggs, lightly beaten
• 1/2 cup canola oil
• 1 cup milk
• 1 cup boiling water
• Chocolate Frosting
• Yield: 4 cups
• Preparation: 10 minutes, Cook: 6 minutes
• Cool: 1 hour
• From Taste of the South, Fall 07
• 1 1/4 cups granulated sugar
• 1 cup heavy cream
• 5 ounces Scharffen Berger 99% unsweetened chocolate, finely chopped
• 8 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon vanilla extract
• 1.In a small saucepan, combine sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 6 minutes. Add chocolate and butter and stir until melted. Pour into a bowl and stir in vanilla.
• 2.Let frosting cool, whisking gently from time to time, while you bake the cake. Don’t overwhip, or you’ll create air bubbles.
• 3.When cake layers have cooled, check frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.

Details

Servings 10
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1.Position a rack in the center of the oven. Preheat oven to 350°. Lightly butter bottom of two 9-inch round cake pans. Line bottom with parchment paper. Butter parchment and sides of pans. Dust with flour. Set aside.
2.In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in eggs, oil, and milk.
3.Increase speed to medium and beat for 2 minutes. Reduce speed to low and mix in water. (Batter will be soupy.) Divide batter evenly between cake pans.
4.Bake for 30 to 35 minutes, or until a skewer inserted in center comes out clean.
5.Remove from oven and cool on a wire rack for 5 minutes, then turn layers out onto rack and cool completely.
6.To frost cake, place one cake layer on a serving plate. Spread frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. (To heat a knife, run it under hot tap water and dry with a towel.) Spread about 3/4 cup frosting over top of first layer. Top with second layer. Spread remaining frosting over top and sides of cake, heating knife again as necessary.