Very Moist Chocolate Layer Cake
Source of Recipe
unknown
List of Ingredients
1 cup milk
4 oz unsweetened chocolate
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup hot water
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening (i.e. Crisco)
3 large eggs
Recipe
In a small saucepan, heat the milk until
bubbles begin to form around the edges.
Remove from the heat, add the chocolate,
cover and set aside for 5 minutes.
Stir until there are no large lumps.
(Don't worry if the chocolate remains
suspended as small particles in the
milk.)
Set aside to cook to luke-warm.
Preheat the oven to 350F.
Grease and flour three 9-inch cake pans.
Line the bottoms with rounds of baking
parchment or wax paper.
Grease and flour the paper.
In a bowl, sift together the flour and
salt.
Set aside.
Combine the hot water and baking soda.
Stir to dissolve, then set aside.
In a bowl, cream together brown and white
sugars with the shortening until well
combined.
Add the eggs, one at a time, beating well
after each addition.
Starting and ending with the flour mixture,
add some of the flour, then some of the
milk/chocolate mixture alternately to the
batter until completely incorporated.
Add the soda water and vanilla extract.
Beat until well combined.
Divide the batter equally among the pans
and spread it evenly.
Bake for 30 minutes, or until a toothpick
inserted in the center of each layer comes
out clean.
Cool in the pans on racks for 10 minutes,
then turn out onto the racks.
Remove the paper and cool completely.
~~~~ Icing:
2 cups granulated sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup unsalted butter
2 oz unsweetened chocolate
1/4 teaspoon salt
1 teaspoon vanilla extract
Place all the ingredients except the vanilla
extract in a saucepan.
Cook over low heat until everything is melted.
Bring rapidly to a boil, and boil for a minute
or so, or until the mixture reaches 220F on a
candy thermometer, or reaches the soft-ball stage.
Remove from the heat.
Place in a small mixing bowl, and beat on medium
speed until cooled slightly.
Add the vanilla extract.
Increase the speed and beat just until the
icing is of spreading consistency.
Spread icing between cooled layers and on the
sides and the top of the cake, working fast
before the icing sets.
(It will thicken more as you spread it on the cake.)
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