Big Chocolate Cake
Me With Apples: More Adventures at the Table
1-1/2 cups boiling water
1 cup, plus 2 tablespoons, unsweetened cocoa powder
(not Dutch Process)
3/4 cup whole milk
1-1/2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
3 sticks (1-1/2 cups) unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
1-1/2 cups granulated sugar
6 large eggs
5 ounces unsweetened chocolate, chopped
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
1 teaspoon vanilla
2-1/2 cups confectioners' sugar
1/8 teaspoon salt
prepare cake layers: Preheat oven to 350ºF.
Butter 2 (13-by-9-by-2-inch) baking pans and line
bottoms of each with wax paper. Butter paper and dust
pans with flour, knocking out excess.
together the boiling water and the cocoa in a bowl
until smooth, then whisk in the milk and vanilla.
Sift together the flour, baking soda and salt.
together the butter and sugars in the large bowl of
a standing electric mixer until pale and fluffy, then
add eggs one at a time, beating well after each addition.
On low speed, beat in flour and cocoa mixtures alternately
in batches, beginning and ending with the flour mixture
(the batter may look curdled).
batter between pans, smoothing tops. Bake in the middle
of the oven until a test comes out clean and layers
begin to pull away from the sides of pans, 25 to 35
cakes onto racks, remove wax paper and cool completely.
prepare frosting: Melt the chocolate in a double
boiler or a metal bowl set over a saucepan of simmering
water, stirring until melted. Cool to room temperature.
together the butter and cream cheese until light and
fluffy. Add remaining ingredients and beat until well
assemble: Put one cake layer, rounded side up, on
a cake plate and spread with 1-1/4 cups frosting.
Top with another cake layer, rounded side up and spread
top and sides with remaining frosting.
20 to 25 servings.
(Updated: 10/01/08 SN)