Tuesday, November 29, 2005

Happy Birthday Robin

chocolate cake Posted by Picasa

My baby turned 41 on Sunday and she asked me to make her a big rich chocolate cake. I perused the threads on egullet and found this one. While it wasnt very sweet, it was very rich. I spread cherry butter in between the layers to try to cut the richness of the sour cream ganach I used as frosting.

My birthday is on Friday, I wonder what I'll make.......... Its a tie between coconut cupcakes or Boston Cream Pie.

Here's the updated version:

Double Chocolate Cake

1½ oz unsweetened chocolate, chopped
1½ oz semi-sweet chocolate, chopped
1½ cups cocoa powder (regular or Dutch process)
1½ cups hot brewed coffee
1 TB espresso powder
4 oz. (8 TB) unsalted butter, melted
1½ cups white sugar
1 cup light brown sugar
2¾ cups cake flour
2 teasp baking soda
¾ teasp baking powder
1¼ teasp salt
3 lrg eggs
¾ cup vegetable oil
1½ cups sour cream (or buttermilk)
2 teasp vanilla

1. Preheat oven to 300°F. Grease two 9”x2" pans. Line bottoms with rounds of wax paper/parchment and grease paper.
2. Into a medium bowl, pour the hot coffee, mixed with the espresso powder, over chocolate, cocoa, and melted butter; blend till smooth. Let mixture cool slightly, stirring occasionally, until chocolate is completely melted and mixture is smooth.
3. Into a large bowl sift together sugars, flour, baking soda, baking powder, and salt.
4. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer). Slowly add oil, sour cream, vanilla. Add melted chocolate mixture, beating until combined well.
5. Add dry ingredients and beat on medium speed until just combined well.
6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 60 to 70 minutes (watch carefully--timing may vary).
7. Cool layers completely in pans on racks.
8. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper.

Ahead of time note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature or in the refrigerator.


Blogger Joe said...

Happy Birthday Robin!!

8:30 PM, November 29, 2005

Blogger Stephanie said...

Hey...Happy Birthday to both of you!!!

The cake looks fantastic, Randi.

8:44 PM, November 29, 2005

Blogger FoodNinja said...

whaaa what a cake.. Happy birthday, Best of fun with all your shannanagins on your day(s)

2:36 AM, November 30, 2005

Anonymous Anonymous said...

Happy Birthday to you both! I vote for the boston creme pie on your b-day...not that my vote counts, or anything. ;) That chocolate cake looks sinful! :)

8:54 AM, November 30, 2005


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