Moist Chocolate Cake (from Chocolatier Magazine) by micki/nm

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Moist Chocolate Cake (from Chocolatier magazine)
Submitted by micki/nm on September 07, 2004 at 9:23 pm

DESCRIPTION
Moist Chocolate Cake (from Chocolatier magazine)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
DEVIL'S FOOD CAKE, CHOCOLATE FILLING, FLUFFY WHITE ICING

CAKE:
2-1/4 cup granulated sugar (I used superfine)
1-3/4 cup cake flour
1-1/4 cup unsweetened cocoa (use the best you can get)
2-1/4 teaspoon baking soda
1-1/4 teaspoon baking powder
1/2 teaspoon salt
3 large whole eggs
1 large egg yolk
1 tablespoon vanilla
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1-1/2 cup buttermilk
3/4 cup strongly brewed coffee

CHOCOLATE FILLING:
9 ounces semisweet chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla

FLUFFY WHITE ICING:
5 large egg whites
1-3/4 cup granulated sugar
1/3 cup water
1/2 teaspoon cream of tartar
2 teaspoon vanilla

Cake:

1. Preheat oven to 350 degrees F. Butter and flour bottoms and sides of two 9" round cake pans. (I buttered the pans generously and then coated them with a mixture of sugar and cocoa.)
2. In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3. In a medium mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4. Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. Invert cakes onto racks to cool completely.

Filling:
1. Place chocolate in a medium bowl. In a medium saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate melts completely. Stir in vanilla.
2. Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is of a spreadable consistency. Remove bowl of filling from ice water and set aside until ready to fill cake.

Icing:
1. In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2. Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160 degrees F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until stiff peaks, about 7 minutes.

To assemble:
1. Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape a generous 1/2 cup of the chocolate filling onto it. Spread the filling evenly over the layer. Repeat 2 times, then top with last cake layer.
2. Spread frosting first on sides and then over the cake. Serve immediately or refrigerate and bring to room temperature before serving.

Notes: This is a wonderful, moist, very chocolate layer cake. I would suggest using the absolute best cocoa you can get, because that will make a major difference in flavor. I have not made the filling in the recipe, but I have made the icing and it is heavenly, a great contrast to the chocolate of the cake. I have also frosted the cake with cream cheese (I used fresh chevre) frosting, and filled it with a banana filling for a friend's birthday. That was wonderful too.

Chocolatier, March 2002

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