It was my daughter’s anniversary today, so I decided to make a yummy dinner for her and her husband (and kids). For dessert, I decided last night that I’d make a chocolate cake that I’d been eying the recipe for. It is known as “That Chocolate Cake” and I found it on the Scharffen Berger web site and on Tastespotting. This cake was everything I was looking for, and it was super simple to make. I believe this recipe is almost exactly the same as the recipe I’ve made for chocolate cupcakes (Hershey’s Perfectly Chocolate Cake recipe) except that it calls for no vanilla. I followed it pretty much exactly as it appears on the web site listed above, except that I added vanilla. The finished product was magnificent. The cake was really dark, moist, but light at the same time. The icing was bittersweet and creamy, but I prefer to use my own recipe you will find on this site under “Judy’s Famous Birthday Cake.”
Recipe is adapted from the Scharffen Berger recipe – “That Chocolate Cake.”
for the cake:
- unsalted butter (for greasing pans)
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup SCHARFFEN BERGER Unsweetened Natural Cocoa Powder (I used this brand of cocoa and after tasting the cake, I’m a huge fan of it! But I also use Ghiradelli unsweetened cocoa and it’s great)
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder (I used aluminum free- Rumsford)
- 1 1/2 teaspoons baking soda
- 2 extra large eggs, lightly beaten
- 1/2 cup oil (I used light olive oil or canola)
- 1 cup whole milk (I used organic)
- 1 cup boiling water
- 1 teaspoon pure vanilla extract
This is one recipe, but I prefer the chocolate icing from Judy’s Famous Birthday Cake for the frosting which can also be found on this site:
- 1 1/4 cups granulated sugar (I used a heavy 1 1/4 cups since I did not use the 99% unsweetened chocolate the original recipe calls for, but totally unsweetened chocolate)
- 1 cup heavy cream (I used organic)
- 5 ounces (squares) Baker’s unsweetened chocolate
- 8 tablespoons (4 ounces) unsalted butter (I used organic)
- 1/2 teaspoon pure vanilla extract (original recipe calls for 1 teaspoon, but I feel that is too much)
- 1/4 to 1/2 teaspoon kosher salt (the original recipe does not call for salt)
make the cake:
Preheat the oven to 350 degrees F. Lightly butter the bottom of a 9 by 13 inch rectangular pan or two 9-inch round cake pans. My cake pans are amazing- they have a bottom that comes off the sides so I never have to worry about getting my layers out of the pans.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand held mixer or with a whisk, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed just to combine. Mix in the eggs, oil, and milk and vanilla.
Increase the speed to medium and beat for a minute or two, scraping the bottom a few times. Reduce the speed to low and mix in the boiling water. The batter will be soupy, but if you mix it on low for a minute, it will thicken up a little.
Pour into greased rectangular pan or divide the batter evenly between the 2 round cake pans. Bake for 30 to 35 minutes until the cake starts to separate from the sides and a toothpick inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 15-30 minutes. Then you can frost. If using round pans, then run a knife around the edges of the pans turn the layers out onto the rack and cool completely. I just take the sides off my pans to finish the cooling, because the cake is a little fragile at this point.
Start making the frosting while cake is baking or at end of baking, because it will require about 15 or 20 min. to firm up enough to use.
see Judy’s famous birthday cake recipe for favorite chocolate frosting.
make the frosting:
In a medium saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring often. Reduce the heat and simmer for 6 minutes, stirring almost constantly. Turn flame off and add the chocolate. When almost completely melted, add the butter and stir until melted. Pour into a large bowl and stir in the vanilla. Immediately place in the fridge to start firming up. Every 15 min. or so, mix the frosting with a rubber spatula and place back in fridge.
to frost the cake:
Place one cake layer on a serving plate. Spread the frosting with a palette knife or icing spatula. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake. Cover with a good quality of plastic wrap that won’t stick to the icing and take any off the cake, and refrigerate cake until you serve it.