Friday, February 13, 2004
VD Recipe
Recipe from loyal KWF reader portia, headline shamelessly swiped from flea:
lp's Chocolate Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1.5 cups unsweetened cocoa powder (preferably
Dutch-process)
4 cups all purpose flour
4 cups sugar
1 T baking soda
1.5 t salt
4 large eggs
1 and 1/3 cups sour cream
Icing:
2 cups whipping cream
1 lb bittersweet (not unsweetened) or semisweet
chocolate, chopped
For Cake:
Preheat oven to 350F. Butter three 8" round cake pans
with 2" high sides. Line pan botttoms with parchment
paper. Butter paper. Bring 2 cups stout and 2 cups
butter to simmer in a heavy large saucepan over medium
heat. Add cocoa powder and whisk until mixture is
smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1.5 t salt in
large bowl to blend. Using electric mixer, beat eggs
and sour cream in another large bowl to blend. Add
stout-chocolate mixture to egg mixture and beat just
to combine. Add flour mixture and beat briefly on slow
speed. Using rubber spatula, fold batter until
completely combined. Divide batter equally among
prepared pans. Bake cakes until tester inserted into
center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack, cool 10 minutes. Turn cakes
out onto rack and cool completely.
For Icing:
Bring cream to simmer in heavy medium saucepan. Remove
from heat. Add chopped chocolate and whisk until
melted and smooth. Refrigerate until icing is
spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spreak 2/3 cup icing
over. Top with second cake layer. Spread 2/3 cup icing
over. Top with third cake layer. Spread remaining
icing over top and sides of cake.
Garnish with something pretty, like powdered sugar or
rose petals or tangerine slices or white chocolate
shavings. Eat cake. Pass out.
----
Now, the KWFs don't make it a habit of posting recipes that they have not tried and loved. Or maybe we do. Who the hell knows? Enjoy this!
Recipe from loyal KWF reader portia, headline shamelessly swiped from flea:
lp's Chocolate Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1.5 cups unsweetened cocoa powder (preferably
Dutch-process)
4 cups all purpose flour
4 cups sugar
1 T baking soda
1.5 t salt
4 large eggs
1 and 1/3 cups sour cream
Icing:
2 cups whipping cream
1 lb bittersweet (not unsweetened) or semisweet
chocolate, chopped
For Cake:
Preheat oven to 350F. Butter three 8" round cake pans
with 2" high sides. Line pan botttoms with parchment
paper. Butter paper. Bring 2 cups stout and 2 cups
butter to simmer in a heavy large saucepan over medium
heat. Add cocoa powder and whisk until mixture is
smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1.5 t salt in
large bowl to blend. Using electric mixer, beat eggs
and sour cream in another large bowl to blend. Add
stout-chocolate mixture to egg mixture and beat just
to combine. Add flour mixture and beat briefly on slow
speed. Using rubber spatula, fold batter until
completely combined. Divide batter equally among
prepared pans. Bake cakes until tester inserted into
center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack, cool 10 minutes. Turn cakes
out onto rack and cool completely.
For Icing:
Bring cream to simmer in heavy medium saucepan. Remove
from heat. Add chopped chocolate and whisk until
melted and smooth. Refrigerate until icing is
spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spreak 2/3 cup icing
over. Top with second cake layer. Spread 2/3 cup icing
over. Top with third cake layer. Spread remaining
icing over top and sides of cake.
Garnish with something pretty, like powdered sugar or
rose petals or tangerine slices or white chocolate
shavings. Eat cake. Pass out.
----
Now, the KWFs don't make it a habit of posting recipes that they have not tried and loved. Or maybe we do. Who the hell knows? Enjoy this!
