A Chocolate Cake That's Got It All
Since the cake is firm on the bottom and soft on top, it's important to invert the cake onto a plate then invert it back onto the wire rack to cool. Otherwise the soft top may end up sticking to the rack and tearing as it is removed.
by: Three Many Cooks
Serves: One 8-inch cake
Ingredients
- 2 cups sugar
- 1¾ cup cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup unsweetened cocoa
- 1 teaspoon instant coffee
- ¾ cup boiling water
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 12 tablespoons butter, melted
- 4 egg whites, at room temperature
- 1 recipe Double Chocolate Frosting
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray two 8-inch cake pans with vegetable cooking spray and dust with flour.
- Whisk sugar, flour, cornstarch, baking soda, and salt in a medium bowl.
- Measure cocoa and coffee in a medium bowl. Whisk in water to form a smooth paste. Stir in sour cream and vanilla; set aside.
- With a hand mixer, beat egg whites to soft peaks. Add melted butter to dry ingredients; without cleaning the beaters, mix until butter is completely incorporated. Immediately add cocoa mixture; beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated.
- Divide batter evenly between the two pans and bake until a skewer inserted into the center of each cake comes out with wet crumbs, 30 to 35 minutes. Remove from oven and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack so that it sits top side up; cool completely.
- Split each cake to make 4 layers and frost.
Soft And Creamy Double Chocolate Frosting
If eating raw eggs is a risk you're willing to take, then feel free to use the leftover yolks from the cake to make this frosting. Though frosting made with eggbeaters is perfectly fine, the one made with egg yolks has more body and better texture
by: Three Many Cooks
Serves: About 3 cups or enough for 1 cake
Ingredients
- 4 egg yolks (leftover from cake) with enough milk added to equal ½ cup or ½ cup egg substitutes
- ½ cup unsweetened cocoa powder
- ½ teaspoon instant coffee
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 ounces unsweetened chocolate, melted
- 1 stick (8 tablespoons) butter, at room temperature
- 3 cups confectioners’ sugar (sifted if it contains hard lumps)
- 4 teaspoons corn syrup
Instructions
- Mix eggs, cocoa, coffee, vanilla, and salt in a small bowl.
- Beat butter until light and fluffy. Add cocoa mixture and the melted chocolate; continue to beat until smooth. Add confectioner's sugar, 1 cup at a time, beating slowly at first until sugar has been incorporated into the mixture, then at medium speed until frosting is light and fluffy. Add syrup, beat until frosting is smooth and glossy. (Can be refrigerated up to 1 week and microwaved for a few seconds until just spreadable.)
Hi there,
I congratulate, it seems magnificent idea to me is
Dolly
Like the idea of adding sour cream to the recipe!
This is, seriously, the most amazing chocolate cake I’ve ever had/made. (And I don’t really love chocolate.) Somehow it’s SO chocolately without being too rich or too overwhelming. yum!
I made this cake for my dad’s birthday and he said it was, “the best chocolate cake I’ve ever had.” And he has had A LOT of chocolate cake. It looked exactly like the picture. The frosting was beautiful and soft and the cake was rich, moist, and very chocolaty. Thank you for the great recipe.