ISO Chocolate Cake Recipe

[BobbiJo_AZ]

On the local PBS station, a promotional program featured Americas Test Kitchen and they prepared a chocolate cake that I have been wanting to make for years.

The sugar and cocoa were cooked with some of the liquid until pudding consistancy. Then this was mixed with the rest of the ingredients. I missed the first part of the program, so I didn't get the amounts.

Does anyone have a similar recipe? Perhaps it is in a recent issue of ATK's magazine, "Cooking illustrated".

[mommyx2]

Re: ISO Chocolate Cake Recipe

I have this saved to TVO.. as soon as hubby is done with his program I wll check it out for ya!!

[mommyx2]

Re: ISO Chocolate Cake Recipe

Here is the one from their website.. didn't see the one for the cake.. still waiting for hubby!!



Recipes Printer Friendly
Dark Chocolate Cupcakes
from the Episode: Dark Chocolate Desserts
Buy the 2007 Cookbook, Get the 2007 DVD Boxed Set FREE!

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.

Makes 12 cupcakes 8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)


See Illustrations Below: Oven Temperature Really Matters

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)




Step-by-Step: Oven Temperature Really Matters

BAKED AT 375 DEGREES

[mommyx2]

Re: ISO Chocolate Cake Recipe

Sorry.. I checked TIVO and it had deleted itself.. forgot to click the Do not delete button.

[BobbiJo_AZ]

Re: ISO Chocolate Cake Recipe

Thanks!!! That's the recipe that I was looking for. I hope it tastes as good as my memory says it will. My mother made it shortly after WW II. I was 11 years old and it was the first cake I ever tasted.

[mommyx2]

Re: ISO Chocolate Cake Recipe

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Recipes Printer Friendly
Old-Fashioned Chocolate Layer Cake
from the Episode: Old-Fashioned Chocolate Cake
Buy the 2007 Cookbook, Get the 2007 DVD Boxed Set FREE!

Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Serves 10 to 12
Cake

12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Frosting

16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)


See Illustrations Below: Secrets to Old-Fashioned Chocolate Layer Cake

1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.

5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.




Step-by-Step: Secrets to Old-Fashioned Chocolate Layer Cake

MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.

TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
Step-by-Step: Thermometer Watch: Getting the Frosting Just Right

STILL TOO WARM: At 75 degrees, the frosting won't set up properly once whipped.
JUST RIGHT: At 70 degrees, the frosting whips up to a billowy, creamy consistency.

TOO COOL: At 65 degrees, the mixture has cooled too much and seizes once whipped.


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[BobbiJo_AZ]

Re: ISO Chocolate Cake Recipe

Thank you so much. I tried to locate it on America's Test Kitchen site, but I had apparently used up my 2 weeks free access and they wanted me to join before I could view it.

You are really nice to get this for me.

[mommyx2]

Re: ISO Chocolate Cake Recipe

No problem... On the site you can view all recipes that are shown on the show no charge & no join. It is the other recipes from their books that you have to join for.