Deep Dark Chocolate (10 page)

TO MAKE THE CAKE:
Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with a round of parchment or waxed paper.

In a strainer, combine the zucchini and carrot and generously sprinkle with salt. Let the mixture drain for 30 minutes, then rinse and squeeze dry. There should be about 1½ cups. In a small bowl, whisk the flour, the unsweetened and Dutch-process cocoas, baking soda, and ¼ teaspoon salt until well blended. Set the zucchini mixture and flour mixture aside.

In a bowl, with a stand or hand mixer set on low speed, beat the 6 tablespoons butter until creamy. Add the granulated and brown sugars and beat until light and fluffy. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the buttermilk and vanilla until blended. Using a rubber spatula or wooden spoon, fold in the dry ingredients, followed by the grated zucchini mixture, chocolate chips, raisins, and orange zest. Stop when the ingredients are just blended. Scrape the batter into the prepared pan and spread evenly. Bake until the cake is springy to the touch and a tester inserted in the center comes out with a few moist crumbs clinging to it, about 45 minutes.

Transfer to a wire rack for at least 15 minutes. Gently loosen the edges with a thin knife before unmolding, right side up, onto a wire rack. Let cool completely, then carefully peel off the parchment before dusting with powdered sugar (see head note) or frosting.

TO MAKE THE FROSTING:
Make sure the cream cheese and butter are not too warm, or the frosting will be too soft. In a stand mixer or with a hand mixer set on medium-low speed, beat the cream cheese, butter, and salt until smooth and creamy. Beat in the chocolate, vanilla, and orange zest, if desired, until blended. Gradually beat in the powdered sugar and the cream and continue to beat until the frosting reaches a spreading consistency.

TO ASSEMBLE THE CAKE:
Place a dollop of frosting in the middle of a cake stand. Place the cake on the stand, top side up, and, using an offset spatula, spread the top and the sides of the cake with the frosting. The cake can be frosted 1 day ahead and kept in a cake keeper at cool (60° to 70°F) room temperature.

Variation

For
Aunt Trudy’s Dress-Up Chocolate Cake
, follow the main recipe, substituting Red-Wine Raisins for the golden raisins and Chocolate–Grand Marnier Ganache (recipe follows) for the chocolate– cream cheese frosting.

Chocolate–Grand Marnier Ganache

6 ounces premium dark chocolate, chopped

¼ cup heavy (whipping) cream

1 tablespoon Grand Marnier or other orange-flavored liqueur

1 to 2 teaspoons freshly grated orange zest

Place the chocolate and cream in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth. Stir in the Grand Marnier and 1 teaspoon zest. Taste and adjust the seasoning with more zest if needed. Let stand to thicken to a spreading consistency, or refrigerate until slightly chilled, checking frequently.

To glaze, set the cake on a serving plate. Pour the entire glaze over the center of the cake. Using an offset metal spatula, spread the ganache over the top of the cake so it runs down the sides. Work quickly, using as few strokes as possible. Don’t worry about puddles; think of them as more chocolate per serving. Serve immediately or store at cool (60° to 70°F) room temperature.

State Fair Chocolate Layer Cake

serves
10 to 12
makes
one 9-inch cake

MY FRIEND JEANNE SUBOTNICK GAVE ME THIS SOUR CREAM
and chocolate layer-cake recipe, which is coupled with the lingering memory of a prize-winning cake I tasted years ago at the Oregon State Fair. In Oregon, you wouldn’t be caught dead bringing a cake to the Salem fair unless it’s at least four layers tall. (Otherwise, Judge Gerry Frank wouldn’t give it a second look.) I’ve taken the liberty of adapting the recipe to make a two-layer version of the cake.

Cake

2 cups cake flour

½ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature, plus more for the pans

1¼ cups granulated sugar

1 cup firmly packed light brown sugar

3 large eggs, at room temperature

4 ounces premium dark chocolate, melted and cooled

2 teaspoons pure vanilla extract

1 cup hot, strong coffee

Frosting

3
²
/
₃
cups powdered sugar

2 tablespoons premium unsweetened Dutch-process cocoa powder

Pinch of salt

½ cup (1 stick) unsalted butter, cut into pieces, at room temperature.

5 ounces unsweetened chocolate, melted and cooled

About 6 tablespoons milk or heavy(whipping) cream, at room temperature or slightly warm

TO MAKE THE CAKE:
Preheat the oven to 350°F. Lightly butter the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper.

In a medium bowl, whisk the flour, baking soda, and salt until well blended. Set aside.

With a stand or hand mixer set on medium speed, beat the ½ cup butter until creamy. Add the granulated and brown sugars and beat until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl. On low speed, beat in the melted chocolate and vanilla. Alternately blend the dry ingredients and the sour cream in increments until all is combined, again scraping down the bowl as necessary. With the mixer still on low speed, slowly pour in the coffee and beat until blended.

Divide the batter between the prepared pans, and spread evenly. Gently rotate the pans to settle and level the batter. Bake until the cakes are springy to the touch and a tester inserted in the center comes out with a few moist crumbs clinging to it, 30 to 35 minutes. Let the layers cool on a wire rack in their pans for at least 15 minutes. Gently loosen the edges with a thin knife before inverting the layers onto the racks. Let the cakes cool thoroughly, about 2 hours, before carefully peeling off the parchment to frost them.

TO MAKE THE FROSTING:
Sift the powdered sugar, cocoa, and salt into the bowl of a stand mixer. Add the butter. With the mixer set on low speed, slowly add the melted chocolate and vanilla. Slowly add the milk and continue beating until the frosting reaches spreading consistency, 1 to 2 minutes. Finish by increasing the speed to medium-high for 30 seconds.

TO ASSEMBLE THE CAKE:
Place a dollop of frosting in the middle of a cake stand. Place 1 layer on the stand, top side up, and, using an offset spatula, spread 1 cup frosting evenly over the top. Place the remaining layer on top, bottom side up, and brush off any large, loose crumbs. Spread a thin layer of frosting over the top and sides of the cake to seal in the remaining crumbs. Refrigerate the cake for 1 hour, leaving the remaining frosting at room temperature. Spread the remaining frosting evenly over the top and sides of the cake. The cake can be frosted 1 day ahead and kept in a cake keeper at cool (60° to 70°F) room temperature until ready to serve.

One-Bite-to-Heaven Chocolate Yeast Cake

serves
10
makes
one 10-inch tube cake

I FOUND THIS UNUSUAL CHOCOLATE CAKE IN A RECIPE
box that belonged to my husband’s mother, Mary Perry. She was a terrific home baker. When she died, I inherited her red-tin encyclopedia of handwritten family favorites. This particular recipe caught my eye when I was testing recipes for this book. With my first bite, I knew I had to include it. The cake is firm and sturdy and goes beautifully with hot coffee.

You could top this cake with chocolate sauce or a flavored sugar syrup (rum would be a good candidate for flavoring) and serve it with whipped cream, but I think it’s best plain and simple.