Dessert: Chocolate Decadence Cake

learned this one from a cooking class in santa monica

Dessert: Chocolate Decadence Cake
Dessert: Chocolate Decadence Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 1

    stick butter (1/2 cup)

  • 3/4

    cup plus 2 tbsp. flour

  • 1

    cup water

  • 1

    cup sugar

  • pinch of salt

  • 1/2

    tsp. baking soda

  • 1/3

    cup cocoa powder

  • 2

    eggs

  • 3

    tbsp. creme fraiche

  • Egg White Meringue Buttercream:

  • 5

    egg whites

  • pinch of salt

  • 1

    pound butter, cut into pieces

  • 1

    cup sugar

  • 1

    tsp. vanilla or 1/2 vanilla bean

Directions

Place butter, water and salt in a microwave-safe dish and heat on high for 1 minute or melt in a saucepot. Remove and stir until all the butter is melted in the water. Whisk in the cocoa powder and set aside In a large bowl, whisk together the flour, sugar and baking soda. Using a wooden spoon, add the butter mixture to the flour and stir until just incorporated. Whisk in the eggs and stir until well incorporated. Add the creme fraiche and mix until no streaks remain. Cupcakes: makes about 9--bake at 350 for 12-15 minutes Cake: makes once 6" cake (can be cut into two layers) or one 1-layer 8" cake--bake at 350 for 30-40 minutes Frosting: Place a medium saucepot filled 1/3 of the way with water and bring to a simmer. Place the sugar, salt and egg whites in the bowl of stand mixer. Holding the bowl over the saucepot, whisk the mixture until it feels warm to the touch. Place the bowl on the stand mixer and beat with the whisk attachment until stiff peaks form. Once the bowl is cool to the touch, add the butter, small pieces at a time. Add the vanilla. Switch to paddle attachment to smooth out the buttercream. Variation: Fruit Buttercream--After you have added the butter, add in a half cup of freeze-dried fruit or 1/4 to 1/2 cup frozen fruit puree.

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