Do you have cookbooks that you collect and don’t use? Please tell me I’m not the only one. Thank you that makes me feel better. I’m in the process of robbing Peter to pay Paul for storage space (again) so I started weeding through my cookbooks. Years ago I had a subscription to Southern Living Annual Recipes. Honestly I don’t remember when I started but this annual is one of my faves.
This book is literally coming apart at the seams but I refuse to let it go. My adaptation of Chocolate Truffle Cake came from this book and lots of others. Now I have new gem from this year, Dark Mocha-Chocolate Cake and of course I gave it a tweak or two. I doubled the recipe, (except for the unsweetened chocolate) added mini chocolate chips and added a healthy dose of pumpkin spice mix. Rather than the Cinnamon Cream Frosting that was suggested, I made a Pumpkin Buttercream courtesy of NancyCreative.
It’s good, it tastes like fall, and it’s worth every calorie. Try it. Please and thank you.
Dark Mocha-Chocolate Cake – adapted from Southern Living Annual 1984
2 TBS butter
4 -6 TBS fine, dry breadcrumbs
4 (1 oz) squares unsweetened chocolate
½ cup mini chocolate chips
1 cup strong coffee
1 cup butter, softened
2 cups sugar
3 ½ cups all-purpose flour
4 tsp baking powder
2 ¼ tsp pumpkin spice mix
1 cup milk
2 tsp vanilla
Grease two eight-inch pans with 2 TBS butter and sprinkle with breadcrumbs. I was a little gun shy about the cakes sticking so I gave the pans a spritz of non-stick spray.
Combine unsweetened chocolate and coffee in the top of a double boiler; bring water to a boil and then reduce heat to low until the chocolate melts. Set aside to cool for at least 15 minutes.
Cream butter and gradually add the sugar and beat until light and fluffy, approximately 5 minutes. Add eggs one at a time beating well after each addition. Add cooled chocolate mixture and beat well. Don’t be alarmed if mixture appears curdled, it will be OK.
Set aside 2 TBS of the flour for later. Sift together the rest of the flour baking powder and pumpkin spice mix. Add to creamed mixture alternately with milk at low speed, beginning and ending with flour. Scrape sides of bowl if needed. In a small bowl toss mini chocolate chips with reserved flour. This helps to keep them from sinking to the bottom of the pan while baking. Fold them and any flour that doesn’t stick to them by hand into the batter, just until combined.
Pour batter into prepared pans and Bake at 350° for 35-40 minutes or until cake tests done. Cool in pans 10 minutes and then remove from pans and let them cool completely on a wire rack.
I’m going to send you right to NancyCreative for the buttercream recipe. When you make it do your best not to sample too much. Unfortunately tasting calories add up. I’ll meet you at the gym just let me know what time you’re going!!!
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