Greg Atkinson's In Season by Greg Atkinson

Author:Greg Atkinson [Atkinson, Greg]
Language: eng
Format: epub
ISBN: 978-1-57061-917-5
Publisher: Sasquatch Books
Published: 2014-03-10T16:00:00+00:00

BLUE RIBBON CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Makes one 9-inch layer cake

2½ ounces unsweetened chocolate, chopped

¾ cup (1½ sticks) unsalted butter, softened

2 cups dark brown sugar

2 eggs

2¼ cups unbleached, all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1⅓ cups brewed coffee

1 teaspoon vanilla extract

Chocolate Frosting (recipe follows)

→ Have all of the ingredients at room temperature. Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans, preferably ones with removable bottoms.

→ In a double boiler or a stainless steel bowl set over a pan of barely simmering water, melt the chocolate and set aside.

→ In a large mixing bowl, whisk the butter with the brown sugar until very smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the melted chocolate. In a separate bowl, whisk together the flour, baking soda, and salt.

→ Whisk about ¾ cup of the flour mixture into the butter mixture, then whisk in ½ cup of the coffee. Add another I cup of the flour mixture and another ½ cup coffee, stirring well after each addition. Stir in the remaining flour mixture, remaining coffee, and vanilla.

→ Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes, or until the cake springs back when pressed lightly in the center. Cool the cake on racks before removing from the pans.

→ Place one cake round on a cake plate and cover with a third of the frosting. Top with a second cake layer. Pile half of the remaining frosting into a self-sealing food storage bag and snip a 1-inch piece from one corner. Pipe the frosting onto the sides of the cake in even, overlapping stripes to completely cover the sides. Refill the impromptu pastry bag with the remaining frosting and cover the entire surface of the cake with fanciful whirls to give the cake an impressive looking finish.

Chocolate Frosting

Makes about 3 cups, to fill and cover one 2-layer cake

¼ cup (½ stick) butter

4½ ounces unsweetened chocolate, chopped

5 cups powdered sugar, unsifted

½ cup plus 1 or 2 tablespoons coffee

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