NY Times Chocolate Cake
INGREDIENTS: For the cake:
- ½ cup unsweetened Dutch-process cocoa
- ¼ cup boiling water
- 2 ounces unsweetened chocolate, chopped
- ¾ cup milk
- 2 cups sugar
- 2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
- 4 eggs, separated
- 2 teaspoons vanilla
- 2 cups flour, plus 1 tablespoon for the cake pans
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
PREPARATION:
Heat the oven to 375 degrees.
To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste.
Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes.
Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
In the bowl of a mixer, cream the sugar and butter together.
Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans.
Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
To make this into Black Forest Cake, make this cherry filling/ topping:
- 3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh cherries you will need to add 1/4 cup water)
- 2 tablespoons kirschwasser or brandy
- 1/4 cup sugar
- 1 tablespoon cornstarch
Place the cherries and kirsch in a saucepot.
Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes.
If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
Then finish off preparation using whipped cream!