Chocolate Cake

Isn't this the prettiest pic.  I'm going to send it to Sam's and get a 20x30 made to hang in my room.  Next to my children:)

I needed chocolate cake.  So I made a chocolate cake.  And it was delicious!  I loved it.  The kids loved it.  James didn't love it so much.  It gave him a tummy ache, but that's what you get when you eat a honking huge, gi-normous piece and then go to church meetings all night.  Fact of life.

A few months ago I saw an Instagram post from my sister in law Susan.  She had made a beautiful white layer cake with chocolate frosting late one night and they ate it for breakfast the next morning.  I thought she was genius.  My sister Hollie's mother in law would let her kids eat ice cream for breakfast some mornings.   I think they put the ice cream on waffles.  Genius again.  So this chocolate cake was dinner Tues. night.   And I think all appreciated it.   This cake was true to it's name.  FUDGEY and super rich.  Death by Chocolate it could be called.  A little slice will suffice.  The fresh raspberries were the perfect topping.  Fresh and not so sweet.  It balanced the pound of chocolate chips, and enormous amounts of butter and cream.  I hope you indulge.  Soon.  And if you do, you won't need chocolate cake until next week at least:)

Chocolate Cake

recipe from Fine Cooking.  I knew I could trust them:)

here's the link:

I doubled this recipe to make a double layer cake, but this single layered cake would be just the right size for a family one night.

4-1/2 oz. (1 cup) all-purpose flour 

1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder (not Dutchprocessed) 

1/2 tsp. baking soda 

1/4 tsp. table salt 

4 oz. (1/2 cup) unsalted butter, melted and warm 

1-1/4 cups packed light brown sugar 

2 large eggs 

1 tsp. pure vanilla extract 

1/2 cup hot water 

1 cup warm Ganache  

Position a rack in the lower third of the oven and heat the oven to 350 F. Grease the bottom of an 8x2- or 9x2-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

If your only doing the single layer version of this cake as the recipe is written this ganache will be WAY to much.  This much ganache will cover a double layer cake.  Make a half recipe for a single layer cake:)  

Ganache Frosting

Disclaimer:  I totally used cheap chocolate chips and it worked fantastic!

16 oz. bittersweet or semisweet chocolate, finely chopped 

1 cup heavy cream; more as needed 

2 T. sugar

2 T. corn syrup

1/4 c. butter

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream, sugar and corn syrup to a boil.  Pour the hot cream mixture over the chocolate and whisk gently.  Add the butter at this point and whisk some more until the chocolate is completely melted and smooth.  (If using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it.