Mom's Chocolate Cake

foodandwine.com

By Marcia Kiesel, Food & Wine


Mom's Chocolate Cake
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
Chocolate Frosting:
1 1/3 cups heavy cream
1 1/2 cups sugar
6 ounces unsweetened chocolate
1 stick (4 ounces) plus 2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
Pinch of salt

DIRECTIONS
1. Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
3. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
4. Chocolate Frosting: In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. Once they are melted, set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.
5. Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.

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