Succulent Chocolate Cake
Elder and Sister Paul and Mary Clayton
Russia Novosibirsk Mission
A favorite recipe of our daughter, Marian. It is well received here in Russia for Family Home Evenings attended by the young adults in our home and for birthday deliveries. Chocolate is very popular here.
Cake:
1 C. butter
1 1/2 C buttermilk
3/4 C. cocoa powder
2 C. sugar
1 3/4 C. flour
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
Put the butter, buttermilk and cocoa powder in a saucepan and melt, whisk and cool. While saucepan mixture is cooling, prepare cake pan. Use a heavy duty 9-inch round pan with high sides. Cut piece of waxed paper to fit the bottom, butter the bottom and sides of pan, lay the wax paper in and butter. Flour bottom and sides. Set aside. In a mixing bowl combine sugar, flour, baking soda, and salt. Beat eggs at room temperature and add vanilla to the eggs. Mix the saucepan mixture into the dry ingredients and combine. Add eggs and vanilla, beating for about 1 minute. Pour into prepared pan. Shake down bubbles. Bake at 350 degrees for 40-45 minutes or until cake tester comes out clean. Cool on wire rack. Slip out of pan after 10 minutes. Cool completely.
Chocolate ganache:
3/4 C. quality chocolate chips (semi-sweet or milk chocolate, your preference)
1/3 to 1/2 C. whipping cream
In microwavable bowl, melt chocolate chips on high for 1 minute, stir and heat for additional seconds if chips are not melted. Heat cream in microwave for 1 minute on high. Mix into chips. Spread on top of cake. Let set for one to two hours before serving. (It's yummy to serve with raspberry sauce--then berries and whipped cream.)
Note: You may wrap and use 24 hours later. Cake is better as flavors mature. After being wrapped, cake is well suited for the freezer.
Russia Novosibirsk Mission
A favorite recipe of our daughter, Marian. It is well received here in Russia for Family Home Evenings attended by the young adults in our home and for birthday deliveries. Chocolate is very popular here.
Cake:
1 C. butter
1 1/2 C buttermilk
3/4 C. cocoa powder
2 C. sugar
1 3/4 C. flour
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
Put the butter, buttermilk and cocoa powder in a saucepan and melt, whisk and cool. While saucepan mixture is cooling, prepare cake pan. Use a heavy duty 9-inch round pan with high sides. Cut piece of waxed paper to fit the bottom, butter the bottom and sides of pan, lay the wax paper in and butter. Flour bottom and sides. Set aside. In a mixing bowl combine sugar, flour, baking soda, and salt. Beat eggs at room temperature and add vanilla to the eggs. Mix the saucepan mixture into the dry ingredients and combine. Add eggs and vanilla, beating for about 1 minute. Pour into prepared pan. Shake down bubbles. Bake at 350 degrees for 40-45 minutes or until cake tester comes out clean. Cool on wire rack. Slip out of pan after 10 minutes. Cool completely.
Chocolate ganache:
3/4 C. quality chocolate chips (semi-sweet or milk chocolate, your preference)
1/3 to 1/2 C. whipping cream
In microwavable bowl, melt chocolate chips on high for 1 minute, stir and heat for additional seconds if chips are not melted. Heat cream in microwave for 1 minute on high. Mix into chips. Spread on top of cake. Let set for one to two hours before serving. (It's yummy to serve with raspberry sauce--then berries and whipped cream.)
Note: You may wrap and use 24 hours later. Cake is better as flavors mature. After being wrapped, cake is well suited for the freezer.
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