At the end of September my brother ran the Akron Marathon. This was his second marathon, he ran the Cleveland Marathon in the spring, well, I'm not sure there is any better food to splurge on after running 26.2 miles in about 3 and a half hours than cake. This was my third attempt at a chocolate cake and it is definitely improving. I think I'm starting to get a little bit of a grasp of what each ingredient of the cake actually does to the cake, and why they are needed. Once again it might not be perfect yet, but I know I'm headed in the right direction. This cake held together a lot better than the last two chocolate cakes, the texture is getting closer to how I like a cake to be. This time around I used milk chocolate as well as bittersweet in even proportions, and I think I like it more than just milk chocolate. It makes the chocolate flavor of the cake stronger, and hold up more to all the icing. Other changes I made were adding another egg, a little more flour and heavy cream, and a little bit more baking powder. Next time around I think I will try adding even more baking powder, swap the heavy cream for buttermilk and add a little bit of oil to hopefully moisten it up even more. Just because the recipe isn't perfect yet doesn't mean I don't recommend giving it a try yourself, it is still a really good, and it's never a bad thing to have a fresh homemade cake around.
Chocolate Cake Part 3
2-8" rounds
1 stick of butter, room temperature
2 1/8 c flour
3 eggs
1/2 c granulated sugar
1/2 c brown sugar
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1 c heavy cream
8 oz bitter sweet chocolate
8 oz milk chocolate
Preheat oven to 350 degrees.
Place a bowl over top a pot with boiling water and melt the chocolate and butter together. When it is fully melted set aside and allow to cool.
As the chocolate and butter is cooling mix together the flour, baking soda and baking powder.
In a separate bowl cream the butter and sugars together, until the color lightens and it gets a fluffiness to it. Then whisk in the eggs and vanilla.
When the chocolate is cool mix it in with the creamed sugar and butter and egg mixture, and whisk well to fully incorporate. Then add the heavy cream to this, and again whisk well to combine.
Finally add the dry mixture to the wet mixture and stir well to fully incorporate them together, but be sure not to over mix it, a few lumps never hurt anyone.
Bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Eat well, Live well
