Double chocolate cake with black velvet icing

Almost a decade ago, a pan of brownies emerged from my oven that changed everything. Before finding this recipe, I can't hide enough brownie recipes, especially those that sound the most outrageous, which are loaded with chocolate, the more varieties the better.

What inspired me to try this recipe, I don't know. There is nothing interesting about the list of ingredients - unsweetened cocoa powder is the only chocolate product - or interesting about this method - this is a simple job without a bowl, without a bowl. But I did, and while I know there are many fantastic brownie recipes out there, I haven't tried other recipes since. And every time I bite one of these brownies, I wonder in amazement how unsweetened cocoa powder alone can give a deep and intense chocolate flavor while producing fudgy, moist and truly delicious brownies.

I still don't know the secret. I am not a food scientist. But over the years I have been better at watching recipes and not so eager to bite recipes that sounds the most outrageous. In cakes and fast bread, the ingredients are buttermilk and oil (not like butter) and natural unsweetened cocoa powder that attracts my attention. So when I look at the list of ingredients in this chocolate cake recipe at epikurious, I suspect it will be good. (1,517 positive reviews and blue ribbon decorations may also play a role in that.)

This cake is everything that must be a chocolate cake: fudgy, moist, very brown. When strung into layers with smeared chocolate ganache, as instructed by the original recipe, this cake is the perfect birthday cover for any chocolate lover. Half a recipe with a black velvet ice sheet, as depicted here, is an elegant dessert, a perfect treat to prepare if you find yourself hit by a hurricane (with a little luck with your strength still burning) or to snack with morning your day is coffee.

INGREDIENTS

for the cake:

• 3 ounces fine-quality semisweet chocolate
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons of baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 of the vanilla teaspoon

for the black velvet icing:

• 4 oz semi-sweet chocolate
• a heaping 1/4 cup of confectioners' sugar
• 3 eggs, well beaten
• 4 tablespoons butter, room temperature

INSTRUCTIONS

Make the cake: Preheat oven to 300 ° F. and grease two 9- or 10-inch by 2-inch round cake pans with unsalted butter or nonstick spray. Line bottoms with rounds of parchment paper. 

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Introduce a sifted large bowl together with sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. 

Add sugar mixture and beat on medium speed until just combined. Divide the battery between pans (being sure not to fill higher than 2/3 full — they will overflow if you do; it's not worth it) and use the middle of the oven until a tester is inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Meanwhile, make the icing: I suggest you use a double boiler. If you know how to set up a double boiler, do so; otherwise, fill a pot with an inch of water. 

Place a medium bowl over top. Turn the heat to medium. Place the chocolate in the bowl. 

Once it has melted, stir in the confectioners' sugar, whisking until smooth. 

Whisking vigorously after each addition - a flat-bottomed whisk is good for this. (I use a whisk until the ingredients are blended and then switch to a heat-proof spatula.) Cook over low to medium low until thick. 

Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup you want.

Cool layers completely in pans on racks. 

Run a thin knife around the edges of pans and invert layers onto racks. 

Remove parchment paper. 

Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

more complete: https://alexandracooks.com/2012/10/30/double-chocolate-cake-fair-trade-cocoas-a-delicious-giveaway-from-lake-champlain-chocolates-dark-chocolate-sea-salt -caramels / # tasty-recipes-51436

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