This is the third or fourth recipe that I’ve made from Maureen McKeon’s book, Crave a Passion for Chocolate. There are so many chocolate delights from it that I want to bake. One of the things I really love about her book is that she includes so many recipes that use white chocolate. Thankum Ms. McKeon. I stayed pretty close to the original and it was wonderfully moist and fudgy. My intent was to make the frosting that accompanied the recipe. However, try as I might it did not come together at all. For some reason the chocolate did not fully melt and the texture was kind of sandy. Not at all cool on a cake. I also made two layers in 9-inch pans instead of the three that were recommended. As of last night, four days after Thanksgiving the cake was gone. Guess we liked it!!
Frosted Tiered Chocolate Cake – Adapted from Crave a Passion for Chocolate by Maureen McKeon
1 cup unsweetened cocoa powder
2 cups boiling water
3 cups all-purpose flour
2 tsp baking soda
½ tsp baking powder
1 cup unsalted butter, softened
2 ¼ cups superfine sugar ( I used C&H Bakers Sugar)
4 large eggs
1 ½ tsp vanilla
1 ¼ cups whipped cream
¼ cup powdered sugar
1 tsp vanilla
Preheat oven to 350°. Butter two 9 inch cake pans and line them with parchment paper. Blend the cocoa powder and boiling water in a small bowl until smooth. Let cool. Sift the flour, baking soda and baking powder together. In the large bowl of an electric mixer, beat the butter, sugar, eggs and vanilla on medium speed for about five minutes, or until pale and fluffy. I reread the previous sentence a couple of times to make sure I had it right. Typically you cream the butter and sugar until light and fluffy and then add the eggs one at a time. Lesson learned – be open to change and wonderful things can happen. At this point the batter was absolutely gorgeous and I really wanted to taste but thought it best that I didn’t.
With the mixer on low speed, add the flour mixture alternately with the cocoa mixture to the beautifully light and fluffy butter/sugar/egg mixture. Do not overbeat. Divide the mixture evenly between the prepared pans and smooth surface if needed. Bake for 25-30 minutes or until cake tests done. Allow to cool in pans on wire racks for 10 minutes. Then turn out onto wire racks to cool completely.
Beat the cream until stiff peaks form and then add in the powdered sugar and vanilla. Refrigerate until needed. Place one layer on a cake plate and spread a generous amount of the filling on top. Place second layer on the filled one and frost top and sides with chocolate frosting of your choice.
I had a mishmash of chocolate frostings in the fridge and decided that they should all live in harmony on this cake. The frosting ended up being one of those super tasty things that come together on a whim. I guess if I went back through all the chocolate frostings I’ve made in the last month I could tell you what I used. This is another one of those times I’m going to ask you to just trust me. In the future I promise (fingers crossed behind my back) to write everything down in a neat and organized manner. LOL!!