Monday, December 14, 2009

Best. Chocolate. Cake. Ever. Seriously.

It is the best chocolate cake you will ever make. Seriously.

Nov 13 048

No one does cakes like Toba Garrett.

1 1/2 cup heavy cream
1 lb semisweet or bittersweet dark chocolate

Boil heavy cream. Turn off heat. Add chopped chocolate (or chocolate chips). Use rubber spatula to stir. Pour into bowl, cover with plastic wrap and refrigerate until firm.

Yields 3 1/2 cups

Nov 13 026

Chocolate buttercream
2 cups unsalted butter, room temperature
1/2 cup vegetable shortening
3 lbs 10X confectioners sugar
1 cup dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 ml) chocolate liqueur (like Godiva)
2 Tbsp milk
1 Tbsp vanilla extract
2 cups refrigerated ganache

Nov 13 019

Prepare ganache. Cream butter and shortening for 2 minutes. Stop to scrape bowl. Cream mixture for additional 60 seconds.
Sieve cocoa powder and confectioners sugar together. Add sugar mixture 1 cup at a time to creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
Add milk, vanilla extract and chocolate liqueur to buttercream. Beat until well combined.
Add ganache 1 cup at a time and beat until light and fluffy.
Yields 2 1/2 to 3 quarts

Chocolate Fudge Cake
2 1/2 cups all purpose flour
1 1/4 cups granulated sugar
3/4 cup dark brown sugar, packed
1 cup dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups buttermilk
1 cup unsalted butter, room temperature
2 large eggs
1 1/2 tsp vanilla extract
6 oz melted semisweet chocolate

Flour Tower

Heat oven to 350 degrees F. Butter and parchment (or sugar) two 8x2 inch baking pans. Measure all ingredients (except chocolate) into a large mixer bowl.
Blend for 30 seconds on low scraping bowl constantly.
Blend in melted chocolate and beat 3 minutes on high.
Spoon into pans and level well with spatula.
Bake 45 to 50 minutes, until a toothpick comes out clean.
Double wrap in plastic to store.

Nov 13 056

I tend to get something everywhere!


Farmgirl_dk: said...

Wow- this sounds amazing! If I can find chocolate liquer anywhere, I will consider making this for my son's birthday next weekend.
What is 10x confectioners sugar?

Cor said...

So are you going to make this for us next week??!!!!
I think you kind of have to now.

Nicole said...

10x confectioners sugar is just powdered sugar!

Farmgirl_dk: said...

Me again.
I'm in the kitchen right now making this and I'm freaking over the THREE POUNDS (lol) of powdered sugar. I've got two bags in and it's clear this isn't going to fit in my Kitchenaid mixer bowl. I don't even think have a bowl big enough to mix another pound in with all the other ingredients! Did you use all three pounds in your buttercream?

Nicole said...

Hey Farmgirl_dk! I'm not sure of a better way to reach you than this! Hope you read it soon! Although it may not be much help! I do use all three pounds, but my kitchen aid has a 5 1/2 quart bowl. If yours is smaller you may want to just stop right where you are, divide everything by two, and proceed with two batches instead. Sorry for the trouble, it also gets scary dry right before you add all the liquid, but it's still SO GOOD! Please let me know how it goes!!!

Farmgirl_dk: said...

Hi Nicole!!!
I was watching for your response - thank you so much!

I've got a house full of guests now, but just wanted you to know "all is well" - everything seems to have turned out. I'll let you know tomorrow how it tasted.

It's my son's birthday cake. :-)

Thanks again!!


Laura-Jane said...