• Malinda M. Julien

1st Year Celebration

When your youngest son and his lovely wife are celebrating their 1 year anniversary - a very special cake is a necessity. When asked, "CHOCOLATE" was the response! #chocolatecake #anniversarycake #cooking #chef #phoodphoto #dfwfoodphotographer #texasfoodphotographer #malindajulien #julamphoto #julienlambertphoto

chocolate cake
All American Chocolate Butter Cake

This cake is a bit of work, but the depth of chocolate flavor is worth the effort. I took the original recipe from the "Cake Bible" Cookbook and the frosting from my bestie (although he doesn't know it) Alton Brown's book "I'm Just Here for More Food" - with minor changes.

The key to chocolate cake is to have the top quality chocolate elements and to slightly under bake. I used Droste™ Cocao Powder since it has the highest fat content and is a deep, rich cocoa powder. Fresh, organic eggs (from #Aldi) and of course, #Swans Cake Flour as the base. I substituted Natural Cane Sugar (#Aldi) for the granulated sugar, as I prefer a more natural sugar taste.

Droste Cacao Powder

This key ingredient made this cake deliciously chocolate without being hard to eat. I find that if things are just overly sweet and chocolatey they are a little hard to eat, but this cocoa powder gives me a rich flavor and can be used without adding tons of sugar.

The other chocolate component was the 70% dark chocolate I used to melt into the cake batter and the frosting.

I used Irish Butter (#Aldi) for the buttery component. I love this butter!

top down view with African Violets from our collection

Recipe for All American Chocolate Butter Cake:

(adapted from "The Cake Bible" by Rose Levy Beranbaum 1988)

Unsweetened Cocoa (Droste) 2.25 oz

Boiling Water 8.25oz (1 cup)

3 Large Eggs 5.25 oz without shells

Vanilla ( I used a lovely Mexican Vanilla) 2.25 tsp

Sifted Cake Flour (Swans) 8.25oz

Natural Cane Sugar 10.5 oz

Baking Powder 1 TBS

Salt 1/4 tsp

Unsalted Butter (softened) 8 oz

Preheat oven to 350ºF

In a medium bowl whisk together the cocoa and boiling water until smooth and allow to cool to room temp.

In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.

In a large mixing bowl ( I used the Kitchen Aide) combine the remaining dry ingredients and mix on low for about 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for about 2 min. Gradually add the egg mixture in three batches, allowing each to incorporate before adding the next.

You will need (2) 9" prepared pans.

Pour 1/2 the batter into each pan, place on a large cookie sheet and place into oven.

Cook time is about 25 to 30 min, about half way through, turn the cakes so they cook more evenly.

When tested with a tooth pick, you want a bit of moisture - not dry.

Remove and place cooling racks. They must be cooled completely before you frost.

Chocolate Frosting: ("I'm Just Here for More Food" Alton Brown) with some changes

Dark Chocolate (70%) 6.5 oz

Whipping Cream 4oz

Unsalted Butter 8oz

Powdered Sugar 10 oz

Combine the chocolate, cream and butter in a saucepan and heat to 120ºF

Remove from heat and pour into Kitchen Aide bowl. Whip with whisk and add slowly the powdered sugar until combined. Note: This will look very thin. After you have combined, place bowl in fridge for about 20 min.

Remove from fridge and whip about 10 min until you see a shiny slightly soft frosting. (this is not a piping frosting)

After the cakes have cooled and the frosting is cooled - decorate and serve!

I served with #BluebellCreamery #NaturalVanillaBean ice cream.


Chocolate Cake topped with African Violets

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