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Blue Ribbon Chocolate Cake

Source of Recipe


From "In Season: Culinary Adventures of a San Juan Island Chef"






List of Ingredients



• 2-1/2 ounces unsweetened chocolate
  
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
  
• 2 cups brown sugar
  
• 2 eggs
  
• 2-1/4 cups flour
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/3 cups brewed coffee
  
• 1 tsp vanilla extract
  
• Chocolate frosting (recipe follows)
  






Instructions



1. Have all ingredients at room temperature. Grease and flour two 9-inch cake pans, preferably pans with removable bottoms.
   
   
2. In a double boiler or a stainless-steel bowl set over a pan of barely simmering water, melt chocolate and set aside. In a large mixing bowl, whisk butter with brown sugar until very smooth and fluffy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
   
   
3. In a separate bowl, whisk together flour, baking soda and salt. Whisk about 3/4 cup of flour mixture into the butter mixture, then whisk in 1/2 cup of coffee. Add another 3/4 cup flour mixture and another 1/2 cup coffee, stirring well between each addition. Stir in remaining flour mixture, remaining coffee, and vanilla extract.
   
   
4. Transfer batter to prepared cake pans. In an oven preheated to 350º F, bake 30 minutes or until cake springs back when pressed lightly in the center. Cool cake on racks before removing from pans. Place one cake round on a cake plate and cover with one-third of the frosting. Top with second cake layer.
   
   
5. Put half of the remaining frosting into a self-sealing food storage bag and snip off about an inch from one corner. Pipe frosting onto the sides of the cake in even, overlapping stripes to completely cover the sides. Refill the impromptu pastry bag with the remaining frosting and cover the entire surface of the cake with fanciful whirls to give the cake an impressive-looking finish.
   
   Makes one 2-layer cake.
   
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   CHOCOLATE FROSTING
   
   1/4 cup (1/2 stick) butter
   4-1/2 ounces unsweetened chocolate
   5 cups powdered sugar
   1/2 cup plus 1 or 2 Tbsp coffee
   
   In a double boiler, or a stainless-steel bowl set over a pan of barely simmering water, melt butter and chocolate.
   
   Measure 4 cups powdered sugar into a large mixing bowl and stir in melted butter and chocolate. Stir in 1/2 cup coffee. Stir in remaining 1 cup powdered sugar and just enough coffee to make a smooth frosting. Pipe or spread onto cooled cake.
   
   Makes about 3 cups.
   
   






Final Comments


This cake takes its name from the fact that it took first prize at the San Juan County Fair (San Juan Islands, Washington).