Classic chocolate cake

February 8, 2011

FOX6 News at Noon

Classic Chocolate Cake

Debby Maugans

Small Batch Baking for Chocolate Lovers

Unsalted butter for greasing the cans

1/4 c. whole milk

1 1/2 tbsp. well-beaten eggs

1/2 tsp. pure vanilla extract

1/4 c. plus 2 tbsp. all-purpose flour

1/3 c. plus 1 tbsp. sugar

3 tbsp. unsweetened cocoa powder

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 tbsp. unsalted butter, softened

Sour Cream Chocolate ganache (recipe below)

Position a rack in the center of the oven and preheat oven to 350 degrees.  Lightly butter the inside of two clean 14.5 oz. cans and lightly dust them with flour, tapping out the excess.  Line the bottoms of the cans with rounds of parchment paper and set them aside.  Alternatively, line 4 regular-size muffin cups with paper liners.

Whisk the milk, egg, vanilla in a small bowl. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a fine-mesh sieve, placed over a small, deep mixing bowl.  Sift the dry ingredients into the bowl.  Add the butter and half of the milk mixture; beat with a handheld electric mixer on low speed until the ddry ingredients are moistened.  Increase the speed to medium, and beat until the batter has lightened and increased in volume, about 45 seconds.  Scrape down the bowl.  Add the remaining milk mixture, and beat until well blended, about 20 seconds.

Scrape the batter into the prepared cans or muffin cups.  Bake until a toothpic inserted in the center of one comes out clean, about 20 minutes for cupcakes & 27-29 minutes for cakes.  Cool 10 minutes on a wire rack.  Loosen the edges of the cakes from cans using a small sharp knife; invert the cans and remove the cakes.  Cool completely.  Cut in half crosswise with a sharp knife.  Frost with the Sour Cream Ganache, between layers and on the tops & sides of the cakes, or on the tops of the cupcakes.

Makes 2 cakes or 4 cupcakes

Sour Cream Chocolate Ganache

6 oz. premium-quality milk chocolate, finely chopped

3 oz. premium-quality bittersweet or semi-sweet chocolate, finely chopped

1/4 c. plus 3 tbsp. sour cream

1/2 tsp pure vanilla extract

Pinch of salt

Place chocolates in a microwave-safe bowl.  Microwave on medium power until glossy, 2-3 min; stir until smooth.  Let cool; whisk in the sour cream, vanilla, and salt.  Let stand until thick enough to spread.

Makes 1 cup