If you read this blog, you probably know that I love learning new ways of doing things. I'm always interested in trying things that seem out of the norm. So when I was preparing recipes for THE DIVA STEALS A CHOCOLATE KISS, I looked at a number of recipes in search of the perfect American chocolate cake.
Now I admit that I do love to bake a fancy schmancy torte with fillings and frostings and even a few complicated steps. But that's the kind of thing that can take up half the day. I was in search of a straight forward fabulous chocolate cake that was, well, almost a no-brainer. The favorite birthday cake or the company's coming cake.
In my research, I discovered that America's Test Kitchen recommended using both cocoa powder and chocolate baking squares in one of their recipes. The more I learned about the differences between baking with cocoa powder and bar chocolate, the more I could see why. Cocoa powder gives a deeper chocolate flavor because it's sort of more condensed, plain chocolate, while bar chocolate has some fat added to it.
So far so good. I would simply use both and see what happened. But ordinarily, in my experience, one first creams the butter with the sugar for a cake. Right? Not always, but that's a pretty standard thing. And I started running across recipes in which the sugar was melted in boiling water and then poured over the butter and bar chocolate! I dismissed the first one as silly. And then I saw it again and again. I had to try for myself.
I have to say that it's a very easy way to make cake batter. What could be simpler than letting the hot water do most of the work? It looks a little bit odd when the rest of the ingredients are incorporated and is a very thin, runny batter. But it bakes up great!
2 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon instant coffee or espresso
2 cups boiling water
1 stick (8 ounces) unsalted butter
4 ounces unsweetened baking chocolate
2 teaspoons vanilla
Preheat oven to 350. Grease and flour two 9-inch baking pans.
Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl, stir to mix well and set aside.
Pour the boiling water over the sugar and coffee. Stir until the sugar is completely dissolved. Place the butter and baking chocolate in a bowl and pour the hot liquid over them. Stir until dissolved and set aside.
Lightly beat the three eggs. Add the vanilla and beat briefly. Alternate adding chocolate mixture and the flour mixture until combined. Pour into prepared pans. Bake 30 minutes, or until a cake tester comes out clean. Frost with your favorite frosting.
|Combine sugar with coffee powder.|
|Pour hot liquid over butter and baking chocolate!|
|That's a dark chocolate cake!|
|Yum! Chocolatey and moist.|