After seeing this recipe in Cook's Country Magazine and on Melanie's blog I decided I just had to try it. First the frosting. Let me tell you, it's a keeper. Although it does take a little extra time the effort is well worth it. Creamy, buttery and unbelievably delicious.Please ignore the fact that there are 3, yes 3 sticks of butter. I know this frosting is going to be making a lot more appearances around these parts. As if that isn't enough, there is also a chocolate version which I suspect will be just as delicious.
The cake, don't even get me started. Rich, dark and bursting with tons of chocolate flavor. This cake was so moist and when combined with the amazing frosting, let's just say I ate more than my fair share and then shuttled the rest off to neighbors before I devoured all the leftovers.
**Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. **
Magical Frosting My Kitchen Cafe and Cook's Country Magazine
*Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups milk (I used 1 % and it was delish) 2 teaspoons pure vanilla extract 24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3-4 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
*Makes two 8-inch or 9-inch cake layers or a 9X13-inch pan*
Divine Chocolate Cake My Kitchen Cafe and Martha Stewart
1 ¼ cups unsweetened cocoa powder 2 ½ cups all purpose flour 2 ½ cups sugar 2 ½ teaspoons baking soda 1 ¼ teaspoons baking powder 1 ¼ teaspoons salt 2 large eggs plus 1 large egg yolk 1 ¼ cups warm water 1 ¼ cups buttermilk ½ cup plus 2 tablespoons vegetable oil 1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.
Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.