If you’ve got chocolate cake, leave your links!
We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.
- 10 ounces dark chocolate (60 to 70% cacao), coarsely chopped
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
- Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.
- Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minutes.
- With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated.
- In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
- Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
- Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9-inch cake pan, your hands, or another cooling rack.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for another few minutes to cool the ganache slightly.
- Add the liqueur and whisk again.
- Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
- Slowly pour ¾ cup of the ganache over the cake. Use an offset spatula to smooth it out to the edges. It should not cover the sides at this point. Place the cake in the freezer for 5 minutes to set the ganache. Remove from the freezer and slowly pour the rest of the glaze over the cake. It should run down the sides and cover the cake completely.
- Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room temperature. Though this cake is wonderful the day it is made, its texture and flavor improve slightly overnight.
- The cake can be stored, covered in a cake saver, at room temperature.
Root beer cake is a thing, and it’s good. Check out these cakes!
Was this Bundt rooty enough for you?
Only seven recipes left! Next up on the schedule is a cake with an avalanche of root beer — the Root Beer Bundt Cake! Posting date is February 23.
- 2 cups root beer (do not use diet root beer)
- 1 cup dark unsweetened cocoa powder
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
- 1¼ cups granulated sugar
- ½ cup firmly packed dark brown sugar
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 ounces dark chocolate (60% cacao), melted and cooled slightly
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon salt
- ¼ cup root beer
- ⅔ cup dark unsweetened
- cocoa powder
- 2½ cups confectioners’ sugar
- Vanilla ice cream
- Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
- In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
- In a large bowl, whisk the flour, baking soda, and salt together.
- In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
- Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.
Our bakers give this cake a thumbs up!
Are you starting out 2020 with chocolate cake? Leave your links here!
We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.
Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!
- 2 1⁄4 cups cake flour
- 3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 cup hot coffee
- 1 cup buttermilk
- 1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
- 2 1⁄4 cups sugar
- 5 large eggs
- 1 1⁄2 teaspoons pure vanilla extract
- 4 ounces dark chocolate, melted and cooled
- 1 1⁄3 cups shredded sweetened coconut
- 1 cup sugar
- 1⁄2 cup (1 stick) unsalted butter
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 1 1⁄3 cup toasted pecans, chopped coarsely
- Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
- Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
- Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
- In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
- Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
- Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
Our bakers are fans of red velvet cake, but like to pair it with cream cheese frosting. And we have some rogue lemon-almond meringue tarts this week!
What do you think of this cake, bakers — hot or not? Leave your links here!