Tuesday, November 20, 2007

Got a good one?


I'm looking for an awesome chocolate cake recipe.

You got one?

And none of this vegan crap. I want the full fledged decadence of eggs and butter!

And chocolate.

19 Comments:

At 11:08 AM, November 20, 2007, Blogger Susie said...

There's some well reviewed recipes at http://allrecipes.com/Recipes/Desserts/Cakes/Chocolate-Cakes/Main.aspx you might want to check out.

 
At 11:37 AM, November 20, 2007, Blogger Patrick said...

Here is one I use. It's from Gale Gand, one of the top pastry chefs in Chicago and partner of one the best restaurants in America, Tru. I don't like desserts but when it's by Gale Gand, I'm all for it.

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
Frosting:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

Enjy!

Patrick

 
At 11:43 AM, November 20, 2007, Blogger Patrick said...

Here is one I use. It's from Gale Gand, one of the top pastry chefs in Chicago and partner of one the best restaurants in America, Tru. I don't like desserts but when it's by Gale Gand, I'm all for it.

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
Frosting:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

 
At 2:37 PM, November 20, 2007, Blogger jen said...

yum. i likes me some chocolate cake.

we use the cake recipe from moosewood desserts, and the frosting recipe from good housekeeping. lindt chocolate makes the frosting totally rock.

yum.

 
At 3:28 PM, November 20, 2007, Blogger chatterbox said...

Nope, but I'll have one of whatever the one in the photo is!

Actually, I had a great chocolate cake at Firefly restaurant in SF last week, and I think they post some recipes online.

Sarah

 
At 3:55 PM, November 20, 2007, Blogger CyclistRick said...

Some questions:

1) Will you do comparative testing of recipes you get?

2) Will you post the results of such tests?

3) Can I volunteer to be a taste tester?

I agree with Jen; me likes me some chocolate cake.

 
At 4:44 PM, November 20, 2007, Blogger veloandvino said...

delegate.

 
At 4:46 PM, November 20, 2007, Blogger Beth said...

This is amazing. I know you might think "wasabi" and "chocolate cake" don't mix... but it is the best cake i've ever had. (and i know my cake)


INGREDIENTS:

Black pearl ganache
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon ground ginger
1/2 teaspoon wasabi powder
2 tablespoons black sesame seeds
1 tablespoon corn syrup
2 tablespoons (1/4 stick) butter, room temperature

Ginger syrup
1 cup water
1/2 cup sugar
5 tablespoons matchstick-size strips peeled fresh ginger
1 vanilla bean, split lengthwise

Cake
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 tablespoon vanilla extract

Whipped cream frosting
2 cups chilled heavy whipping cream
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger

Additional black sesame seeds

PREPARATION:

For black pearl ganache:
Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.

For ginger syrup:
Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.

Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)

For cake:
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.

Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)

For whipped cream frosting:
Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.

The extra step of letting the ganache sit overnight is really important. it makes a difference in the flavors.

Warning: Hernando might have to change the tagline on his blog to: sex is better than cycling, but black pearl wasabi cake is better than both.

 
At 5:42 PM, November 20, 2007, Blogger jen said...

I'd also like to volunteer for the taste testing.

Where do I sign up?

 
At 5:49 PM, November 20, 2007, Blogger velogirl said...

Moosewood! I did my undergrad in Ithaca (home of Moosewood Cafe).

Beth's wasabi recipe reminds me of my grandmother's mayonaise cake recipe (really). And she was a professional baker so she knew her cake. Rich, creamy, mayonaise.

Aren't you just drooling?

Hey, I'll come be a product tester for you, too!

 
At 6:00 PM, November 20, 2007, Blogger jen said...

Mayonaise?! Really?

The good house-keeping recipe has mayonaise. I felt fear.

Moosewood rocks :-)

(and I have massive writer's block. sigh.)

 
At 6:01 PM, November 20, 2007, Blogger X Bunny said...

vegan and chocolate don't belong in the same sentence

i'll email you an easy but very chocolatey recipe

 
At 6:45 PM, November 20, 2007, Blogger monk said...

Here is the easiest and best chocolate cake I've had.
Its from the Basque Kitchen cookbook.

Serves 6-8

12 1/2 tablespoons unsalted butter, softened plus more butter for the pan
1/2 cup flour, plus flour for the dusting of the pan
5 1/4 ounces good quality European semi-sweet or bittersweet chocolate
3 eggs
3/4 c. sugar

Preheat oven to 375.
Butter & flour an 8" square or 9" round baking pan.

Combine the butter & chocolate in the top of a double boiler. Place over gently simmering water and whisk until melted & smooth.

In the work bowl of a standing mixer fitted with the whisk attachment, beat the eggs and sugar together until frothy. Add the flour and mix until well combined.

Fold 1/3 of the chocolate into the egg mixture, using a large rubber spatula, then fold in the remaining chocolate just until incorporated. Take care not to overmix.

Pour the batter into the prepared pan and bake in the oven until a knife, when inserted comes out clean, apprx 35-40 minutes.

Invert onto a rack and let cool to room temp. before serving. Great sprinkled with a little powdered sugar & served with raspberries!

 
At 6:46 PM, November 20, 2007, Blogger monk said...

Here is the easiest and best chocolate cake I've had.
Its from the Basque Kitchen cookbook.

Serves 6-8

12 1/2 tablespoons unsalted butter, softened plus more butter for the pan
1/2 cup flour, plus flour for the dusting of the pan
5 1/4 ounces good quality European semi-sweet or bittersweet chocolate
3 eggs
3/4 c. sugar

Preheat oven to 375.
Butter & flour an 8" square or 9" round baking pan.

Combine the butter & chocolate in the top of a double boiler. Place over gently simmering water and whisk until melted & smooth.

In the work bowl of a standing mixer fitted with the whisk attachment, beat the eggs and sugar together until frothy. Add the flour and mix until well combined.

Fold 1/3 of the chocolate into the egg mixture, using a large rubber spatula, then fold in the remaining chocolate just until incorporated. Take care not to overmix.

Pour the batter into the prepared pan and bake in the oven until a knife, when inserted comes out clean, apprx 35-40 minutes.

Invert onto a rack and let cool to room temp. before serving. Great sprinkled with a little powdered sugar & served with raspberries!

 
At 6:47 PM, November 20, 2007, Blogger erein said...

Recipe? What is this thing you call a recipe? God made bakeries for a reason.

 
At 6:59 PM, November 20, 2007, Blogger Kimberly (aka. DrKim) said...

velogirl...did you go to Cornell or Ithaca college??? I did my Ph.D. at Cornell, so I lived in Ithaca, too, and went to moosewood a fair amount...

i vote for the cake with wasabi...that sounds really unique!!

 
At 10:48 AM, November 21, 2007, Blogger Velo Bella said...

well, this all just looks like a lot of work.

I'm going to the bakery.

 
At 12:12 PM, November 21, 2007, Blogger jen said...

lol, way easier :-)

have fun with the celebratin'!

 
At 2:19 PM, November 27, 2007, Blogger JonathanQ said...

Check out "Bittersweet:Recipes and Tales from a Life in Chocolate" by Alice Medrich. She owned Cocolat wehn it was still in business. Her chocolate tort is absolutely the best chocolate anything I have ever eaten! The recipe should be in the book.

 

Post a Comment

<< Home

 

>