Chocolate Cake

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Chocolate Cake

I made this chocolate cake recipe for my daughter’s third birthday. At her request, I made chocolate cake with “black” (chocolate) frosting. She helped me make it and insisted on trying everything that we put into it, including the flour and baking soda. And of course, there were some things that she simply had to try two or three times (chocolate and sugar) to make sure that they tasted good enough. I hope you enjoy it!

1/4 pound (1 package) German Sweet Chocolate
1/2 cup boiling water
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites, beaten stiff

Break up the chocolate and put it into a small bowl. Pour the boiling water over it and stir until the chocolate is completely melted. Allow it to cool while you mix together the other ingredients. In a large bowl, cream together the butter and the sugar. Add the egg yolks one at a time, beating well after each one. Add in the vanilla and the melted chocolate mixture. Add the flour mixture alternately with the buttermilk. Beat the mixture until it is smooth and then fold in the egg whites. Pour the batter into greased and floured pans and bake in a 350 degree oven for 35 to 40 minutes.

Because I live at a high altitude (Denver is over 5,000 feet above sea level), I’m going to give you a few tips on how to alter this recipe for altitude. Reduce the baking soda by 1/8 teaspoon, decrease the sugar by 2 tablespoons, increase the buttermilk by 1 tablespoon, and increase the baking temperature by 20 to 25 degrees (370 to 375 degrees). Decrease the baking time to 25 to 35 minutes.

Glossy Chocolate Frosting

In a saucepan, mix together:
4 tablespoons cornstarch
1 cup sugar

Stir in 1 cup boiling water, 1/2 teaspoon salt, 2 squares chocolate (I used semi-sweet). Cook the mixture over medium heat until it thickens, stirring almost constantly. It should be pretty thick before you take it off because the next two ingredients will make it a little thinner. After you remove it from the heat, stir in 4 tablespoons butter and 2 teaspoons vanilla. Spread it over the cake while the frosting is still hot. It makes enough to cover two 9 inch layer cakes and the sides.

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