Ina's chocolate cake

My husband loves a good chocolate cake. He actually loves Duncan Hines but I can't bring myself to make that since I do know how to cook. A box cake mix is just not ok in this house. That being said, I am always looking for a cake recipe that I think he might approve of. He doesn't like it too fudgey, he doesn't like it too rich, and he doesn like a sweet frosting. He wants the cake light, with little frosting, and nothing else. It's become a bit of a challenge to find something he really loves. With that said I decided to make Ina Gartens chocolate cake recipe as it looked and sounded like something that might be along the lines of an old fashioned cake.

It was delish! It was better than I thought it was going to be. It is a keeper.

I made it as a sheet cake although her recipe calls for the typical round two layer. I wanted to practice my layering and icing technique....which obviously still require a lot of practice, but when the cake was cut and the four, yes count them four, layers were visible it looked yummy.

I cut the sheet cake into four equal sections. I measured and cut it knowing from my cake classes that I would need to do a little trimming anyway.

And I must admit I couldn't leave well enough alone and I used a simple syrup on each layer. It adds moistness to the cake so I highly recommend it. The simple syrup goes on first, then the frosting, and then another layer of the cake. Just repeat the process until you have all the layers complete and you are now ready to do the sides.

A little cake secret is the crumb coat. Use a very small amount of icing on the side and top to sorta control the crumbs then put the whole thing in the freezer for about 15 minutes. When it come out it is set enough to add another layer of icing that goes on smoothly.

Ok enough babbling, here is the recipe.

Ingredients for cake: (adapted from Ina Gartens Barefoot Contessa at Home)
Butter, for greasing the pans
1 3/4 cups all purpose flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon banking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Directions:
Preheat the oven to 350 degrees. Butter cake pans, 2 (8 inch) round or one sheet pan, then line with parchment and butter and flour that.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer with a paddle attachment. Mix on slow speed until combined. In another bowl combine the buttermilk, oil, eggs and vanilla. With the mixer on slow speed add the wet ingredients into the dry, very carefully, then add the coffee until just combined. Pour the batter into the prepared pan. Bake 25 minutes for a sheet pan or 40 minutes for the rounds, or until the cake tester comes out clean. Cool completely.

Ingredients for Chocolate frosting:
6 ounces of semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra large egg yolk, room temperature
1 teaspoon vanilla
1 1/4 cups sifted confectioners sugar
1 tablespoon instant coffee powder

Directions:
Chop the chocolate and place in double boiler. Get the water hot in the double boiler then on low heat stir the chocolate until just melted and set aside to cool to room temperature. In the bowl of an electric mix with a paddle attachment beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue to beat another 3 minutes. Turn to low speed and slowly add the confectioners sugar until smooth and creamy. Dissolve the coffee powder in 2 teaspoons hot water. On low speed add to the coffee and chocolate to the butter mixture and mix until blended but don't whip. Use immediately.


For the simple syrup layer:
In a small saucepan use equal parts water and sugar. I used 1/2 cup each. On low heat stir until sugar is just dissolved. Allow to cool to room temperature. Add 2 tablespoons Chambord. Use a pastry brush to apply to the cake.


Now assemble your cake and hopefully when you get done it looks better than mine. If it doesn't just hide it away in the kitchen and cut it to serve because the impressive part are the layers anyway. Now I do admit I did clean this up by taking a damp paper towel to the base but my photo is horrible. Some fresh raspberrys around the edge would be pretty.


Finally....sit back and watch the look on peoples faces when they take the first bit and listen to the oohs and aahs. It was gratifying to make this cake because we had dinner guests that night and they loved it. And that's what it all about, right?