Dec 09 2007
Yeah, this cake was a disaster.
I should know by now that I’m not the greatest with chocolate in the form of melting bars. I always wait too freaking long. I saw the chocolate starting to separate (turn grainy – the chocolate separates from the cocoa fat) and I ran for the bowl I needed that I should have had sitting out on the counter next too me. By the time I got back, it was done – damn. And, it was too late to go get more b/c I had to make the rest of dinner for my father-in-law’s birthday. It actually looked much much worse than in the photo. I “saved” it by by whipping it with some more cream, which ruined the stability.
I was also really annoyed that I just couldn’t find cocoa powder that was actually dark brown – like I have at home. I have dutch processed cocoa powder from Holland. So, I found some here, but it looks like they just mix in flour.
Anyways, it tasted great.
And then this happened:
To make it sugar free, I substituted fructose for sugar and fructose and water for the corn syrup.
So, here’s Martha’s recipe revised:
1 1/2 ups Butter, softened, plus more for pans
3/4 Cup Dutch-process Cocoa Powder, plus more for pans
1/2 Cup Boiling Water
3 Cups sifted Cake Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/4 Cups Fructose (or sugar)
4 Eggs, slightly beaten
1 Tablespoon Vanilla Extract
1 Cup Milk
Mrs. Milman’s Chocolate Frosting (see recipe bellow)
Preheat oven to 177Â°C (350Â°F).
Coat the insides of three 8-inch round cake pans with butter. Cut parchment paper or wax paper the size of the bottoms of the pans and place them in on top of the butter. Coat the parchment paper with butter too, and then dust with cocoa powder – tap out excess. Set aside.
Sift cocoa powder into a medium bowl; mix in boiling water and set aside to cool.
Sift together the flour, baking soda, and salt into a large bowl and set aside.
Put softened butter into the bowl of your electric mixer. Mix on low speed until it’s creamy. Mix in fructose until fluffy, for about 3 to 4 minutes. Add eggs, a bit at a time; mix until well blended. Mix in vanilla.
Mix milk into the water and cocoa mixture. With the mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with a spoon. Bake for 30-45 minutes (Rotate the cakes after about 15 minutes), or until a toothpick inserted in the center comes out clean.
Let cool in pans on wire racks for 15 minutes. Flip pans over to get the cakes out. Remove the parchment paper and let cool completely.
Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Mrs. Millman’s Chocolate Frosting (revised):
24 ounces Bakers Chocolate
24 Tablespoons Fructose
(OR 24 ounces semisweet chocolate)
4 cups heavy cream
1 teaspoon Fructose
1/4 teaspoon Water
(OR 1 teaspoon light corn syrup)
Put chocolate, fructose, and cream into a medium saucepan. Cook over low heat; stirring constantly until thick, about 30 minutes. Remove from heat. Mix together 1 teaspoon of fructose with water and stir in. Transfer to a large, wide metal bowl and refrigerate until the frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.
Cake Serves 10 (supposedly), but I think it serves 15-20.
Next time I will: take the chocolate off the stove earlier and let the heat already built up in the finish melting the rest of the chocolate AND I will use toothpicks to hold the the cake layers together.