Mom's Chocolate Cake

You've asked for it, well, Chef-in-training Jackie has asked for it, and here it is:

Mom's Chocolate Cake.

This recipe was in Food and Wine Magazine in the late '80's, and it has never let me down (with the slight exception of the time it blew up in the oven, but that's a story for another day...)

The original

"Mom's Chocolate Cake"

What is great about this cake is the diversity it provides and the fact that is consistent, has a deep chocolate flavor, is incredibly moist and can be used in a number of ways. Maybe I'm getting more creative, maybe I'm finally coming out of my shell, who knows; but I do know this...it's really good, Mr. Man loves it, and I don't know of another chocolate cake recipe that is better.

I've used it for cake balls..

A bundt...

The 6-inch layer with seedless raspberry jam...

and much more...

Enjoy!

Note from the original publication:

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving. Test Kitchen Associate Marcia Kiesel acquired the recipe from her friend, Joyce Cole, who got it from her mother.

Mom's Chocolate Cake

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4 ounces unsweetened chocolate

6 tablespoons unsalted butter

1 teaspoon vanilla extract

2 eggs, lightly beaten

Chocolate Frosting (recipe follows)

1. Preheat the oven to 350 degrees. Butter and flour two 8-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside

2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl (or the bowl of your standing mixer). Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled (Without going into too many details, cool for at least 10-15 minutes or disaster will ensue). Stir in vanilla.

3. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth (about 2 minutes). Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

4. Set on cake right-side up, on a serving planner. Using a metal spatula, spread on-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sided with the remaining frosting.

Chocolate Frosting

1 and 1/3 cups heavy cream

1 and 1/2 cups sugar

6 ounces unsweetened chocolate

1 stick (4 ounces) plus 2 tablespoons unsalted butter

1 and 1/2 teaspoons vanilla extract

Pinch of salt

1. In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.

2. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Make certain you beat this long enough - the color will change from really dark chocolate and shiny to a lighter chocolate. It will be thick and be careful not to allow any water into the bowl. It is worth the trouble.