Old-Fashioned Chocolate Layer Cake

(from 226-2tone’s recipe box)

SERVES 10 TO 12

Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

WHY THIS RECIPE WORKS:
The mixing method was the key to getting the right texture for our chocolate layer cake recipe. After trying both creaming and “reverse creaming,” we turned to ribboning— whipping eggs with sugar until they double in volume, then adding the butter, dry ingredients, and milk. The egg foam aerated the cake, giving it both the structure and the tenderness that neither creaming nor reverse creaming could provide. To give our open-crumbed cake rich chocolate flavor, we simply melted unsweetened chocolate and cocoa powder in hot water over a double boiler, then stirred in sugar until it dissolved before adding the chocolate mixture to the batter.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/old-fashioned-chocolate-layer-cake/

Source: Cook's Illustrated Published March 1, 2006 (from RecipeThing user Bethany)

Categories: Desserts

Ingredients

  • CAKE
  • 12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1/4 cup Dutch-processed cocoa (3/4 ounce)
  • 1/2 cup hot water
  • 1 3/4 cups sugar (12 1/4 ounces)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 large egg yolks
  • FROSTING
  • 16 ounces semisweet chocolate, finely chopped
  • 8 tablespoons unsalted butter (1 stick)
  • 1/3 cup sugar
  • 2 tablespoons corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon table salt
  • 1 1/4 cups heavy cream (cold)

Directions

  1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

  2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

  3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

  4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.

  5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

  6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

  7. TECHNIQUE – SECRETS TO OLD-FASHIONED CHOCOLATE LAYER CAKE: Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition. ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb. TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake. MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a “pudding” in a double boiler boosts the chocolate flavor and adds moisture. RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form “ribbons” (thin strands of batter) adds volume and fluffiness.

  8. RECIPE TESTING – THERMOMETER WATCH: GETTING THE FROSTING JUST RIGHT The frostings below were made with exactly the same ingredients. The only difference was how soon the mixture was removed from the ice bath and whipped. Here are the resulting frostings when whipped at three different temperatures. TOO COOL: At 65 degrees, the mixture has cooled too much and seizes once whipped. STILL TOO WARM: At 75 degrees, the frosting won’t set up properly once whipped. JUST RIGHT: At 70 degrees, the frosting whips up to a billowy, creamy consistency.

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