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Chocolate Layer Cake
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 oz. semi-sweet dark chocolate
1/2 cup milk
1 cup raw sugar
1 egg yolk
2 cups cake flour (or unbleached all purpose flour)
1 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, separated
1/2 cup unsalted butter, softened but not melted
1 cup raw sugar
1/4 cup water
1/2 cup milk
1 teaspoon real vanilla extract
Preheat oven to 350 degrees. Brush bottoms of two 8 inch round cake pans with oil and then line with rounds of waxed paper. In glass or ceramic bowl, place chocolate and milk. Heat in microwave 1 minute. Whisk, adding 30 seconds more if needed to melt the chocolate. Whisk in 1 cup sugar and egg yolk until very smooth. Set aside. Measure the flour and place in a bowl, whisking in the soda and salt. Set aside. Separate the 2 eggs, placing the whites into a clean batter bowl or mixing bowl. Beat the egg whites with electric mixer until light and fluffy but not "dry". Set aside. Using the same beater, beat the softened butter until light and fluffy. Add 1 cup sugar gradually, blending until light and creamy. Take your time. Add egg yolks, one at a time and beat well. In a small bowl or measuring cup combine the water, milk and vanilla. Using the beater, blend in some of the flour mixture along with some of the combined water, milk, and vanilla. Repeat until all is beautifully blended but do not over beat! Stir in the chocolate mixture. Now gently fold the beaten egg whites into the batter. Scoop gently into prepared cake pans. Bake 25-30 minutes or until cakes test done when touched lightly with your finger. Cool on wire rack 10 minutes, then invert layers onto rack to cool completely. Carefully pull away the waxed papers. Fill and frost as desired.
Recipe created 1999-06-15.
