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No seriously, it really is. I managed to find a recipe for “That Chocolate Cake.” So perfect for me, right? And also really, really delicious.
I put on the Etsy apron That Husband gave me for my birthday a few years ago and got to work.
I know this is really unlike me, but I have no pictures of the cooking process. The focus of this project was the food, not the photography, although someday I hope to be good enough at it to take pictures at the same time. Also I hope to live in a place with better light. When we start apartment hunting next year I’m going to ask “Does it have light? I want to live somewhere with lots of light.”
I assembled all of the ingredients on my counter, and pulled up the recipe. I substituted Black and Green organic cocoa powder and Bakers 100% Cacoa unsweetened chocolate for the Scharffen Berger ingredients.
That Chocolate Cake
- Unsalted butter and flour for pans
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- ¾ cup Scharffen Berger unsweetened natural cocoa powder
- 1 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 large eggs, lightly beaten
- ½ cup canola oil
- 1 cup whole milk
- 1 cup boiling water
- 1-1/4 cups granulated sugar
- 1 cup heavy cream
- 5 ounces Scharffen Berger 99% Cacao Unsweetened chocolate, finely chopped
- 8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
- 1 teaspoon pure vanilla extract
For the Cake:
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Min in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
For the Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
To Frost the Cake:
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ 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, heating the knife again as necessary.
Serves 8 to 10
There was one disaster during the process, but crisis was averted when That Husband offered to run to the grocery store to pick up another pint of heavy whipping cream for a second attempt at the frosting. Don’t take your eyes off that boiling cream and sugar for even a moment. Not even if you think your favorite character on the TV show you are watching while you bake might be dying.
After the cakes had cooled I used a trick I learned from a fantastic baker I lived next to growing up. I cut as much of the crust off of the cake as possible. It makes the cakes look ragged before the frosting is applied, but it means that no one gets an “end” piece. Plus you get to eat whatever you cut off, kind of like a pre-cake snack.
I frosted the first layer and That Husband was ready to dig right in. “Get away!” I screeched. He didn’t realize that this was going to be a double layer delight.
Just so you know, I spent about 15 minutes attempting to clean up all the frosting on the rim of this plate so I could take this picture. So pretty! But I wanted to take things a step further.
When I decided to run a hot knife over the frosting to give it this shiny smooth look I wasn’t thinking about how hard it would be to photograph. I don’t think it looks very good in this picture, but after it was in the fridge for a day the shine wore off and it looked as delicious as it tasted.
Would I reccomend you make this cake? Heck yes! I was told by our friends that it was better than the cake they like to buy from a bakery they like to visit in their neighborhood. Success!
Don’t mind the slightly creepy Stepford wife look I have on my face. My eyes are trying to say to you “Did you sign for the challenge? Make that cake!”
I’ve always wanted to attempt to bake the perfect chocolate cake and now I will get to try it out with all of you. This challenge should be a little messy, delicious, and I hope not too difficult. Bake a chocolate cake (any kind will do, even chocolate cheesecake), take a picture of it, and send a photo of your creation in for everyone else to droll over. Here’s the catch: It has to be completely from scratch. Don’t even think about cheating with a box from Duncan Hines my friends!
To sign up all you have to do is comment below. Remember, you have to sign up for each challenge separately by commenting on the appropriate post. I will add you to a weekly reminder email list, unless you specificy otherwise in your comment. The last week of the month I ask that you email me your photo and recipe to share with everyone else.
I expect this challenge topic to be a favorite because people get to eat their delicious results AND share and collect recipes along the way. I think I might give this Chocolate Pudding Cake a try.