I can't believe no one's posted anything here yet. Well, I'm going to start us off. Yesterday was my father's 50th birthday and I made him a cake which is no doubt the most sinfully rich and decadent cake possible to make. It's a family recipe but I'll share it with you guys here as it would make lovely cupcakes for any tea party. Granted it's a hell of a lot of work, but if you're willing to put in the effort you are in for a treat.
Chocolate Buttermilk Cake
Ingredients:
3 squares unsweetened baker's chocolate
2 cups flour minus 1 tablespoon
2 teaspoons baking soda
1/2 teaspoon salt
1 stick butter
1 pound light brown sugar
4 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup boiling water
Directions:
1. Melt your chocolate on low heat. This takes a while so go ahead and start it while you do your next steps. It won't burn, you don't have to stir it, just let it do it's thing and eventually it will get to where you want it. If it's melting too slow you can turn up the heat a little but keep an eye on it.
2. Sift flour, baking soda, and salt together into a bowl.
3. In a separate bowl - the one you'll be doing your mixing in - cream your butter. It helps if you set it out ahead of time so it's already soft. You may also want to use an electric mixer for all your mixing if you have one available.
3. Add brown sugar and mix with butter.
4. Beat in eggs one at a time.
5. Stir in at a low speed your vanilla and the melted chocolate which is hopefully done by now.
6. Add the dry ingredients alternating with the buttermilk (add a little dry, then mix, add a little butter milk, then mix, etc).
7. Stir in boiling water - if you are mixing this with an electric mixer make sure the mixer is not towards the top of the batter, otherwise it will splash everywhere!
8. Bake at 335 degrees. If you are using a layer cake pan bake 30-40 minutes, 13x9 sheet pan 45-50. For cupcakes I'm not sure on the time so I'd keep a close eye on it and test it with a toothpick.
Fudge Frosting
Now this is the pain in the butt part. You may want to go out and buy frosting for cupcakes as the frosting sets incredibly fast. If however you want to use this for cupcakes it can be done, just pay attention to the instructions about what to do if it thickens up too much.
I will also tell you that this recipe takes a very long time to make. It helps if you have access to a candy thermometer too to test the soft ball stage.
Ingredients:
2 cups sugar
1/4 teaspoon salt
1 cup light cream
2 tablespoons light corn syrup
2 squares unsweetened baker's choclate
1. This step goes much more quickly if you shave the chocolate before hand with a knife but be aware that if you do it will make a mess so be prepared for clean up. Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar disolves - actually, I had to turn the heat up from low because the sugar melted into the cream before it even heat up. Try a medium low, or medium if you're keeping an eye on it.
2. Cover saucepan for 2-3 minutes. Remove lid and cook to soft ball stage (234 degrees). If you don't know what soft ball stage is and don't have a thermometer, this means that when you drop a bit of it into a glass of water it forms a soft ball.
3. Remove from heat. Beat to spreading consistency - it should be about like regular frosting. Just be aware you want to get it on your cake or cupcakes fast or else it will harden and become fudge.
4. If frosting becomes too stiff add a bit of hot water to thin it out. If you get it too thin you can add a bit of confectioners sugar.
I like to top this recipe with walnuts but you can add whatever you like.
Chocolate Buttermilk Cake
Ingredients:
3 squares unsweetened baker's chocolate
2 cups flour minus 1 tablespoon
2 teaspoons baking soda
1/2 teaspoon salt
1 stick butter
1 pound light brown sugar
4 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup boiling water
Directions:
1. Melt your chocolate on low heat. This takes a while so go ahead and start it while you do your next steps. It won't burn, you don't have to stir it, just let it do it's thing and eventually it will get to where you want it. If it's melting too slow you can turn up the heat a little but keep an eye on it.
2. Sift flour, baking soda, and salt together into a bowl.
3. In a separate bowl - the one you'll be doing your mixing in - cream your butter. It helps if you set it out ahead of time so it's already soft. You may also want to use an electric mixer for all your mixing if you have one available.
3. Add brown sugar and mix with butter.
4. Beat in eggs one at a time.
5. Stir in at a low speed your vanilla and the melted chocolate which is hopefully done by now.
6. Add the dry ingredients alternating with the buttermilk (add a little dry, then mix, add a little butter milk, then mix, etc).
7. Stir in boiling water - if you are mixing this with an electric mixer make sure the mixer is not towards the top of the batter, otherwise it will splash everywhere!
8. Bake at 335 degrees. If you are using a layer cake pan bake 30-40 minutes, 13x9 sheet pan 45-50. For cupcakes I'm not sure on the time so I'd keep a close eye on it and test it with a toothpick.
Fudge Frosting
Now this is the pain in the butt part. You may want to go out and buy frosting for cupcakes as the frosting sets incredibly fast. If however you want to use this for cupcakes it can be done, just pay attention to the instructions about what to do if it thickens up too much.
I will also tell you that this recipe takes a very long time to make. It helps if you have access to a candy thermometer too to test the soft ball stage.
Ingredients:
2 cups sugar
1/4 teaspoon salt
1 cup light cream
2 tablespoons light corn syrup
2 squares unsweetened baker's choclate
1. This step goes much more quickly if you shave the chocolate before hand with a knife but be aware that if you do it will make a mess so be prepared for clean up. Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar disolves - actually, I had to turn the heat up from low because the sugar melted into the cream before it even heat up. Try a medium low, or medium if you're keeping an eye on it.
2. Cover saucepan for 2-3 minutes. Remove lid and cook to soft ball stage (234 degrees). If you don't know what soft ball stage is and don't have a thermometer, this means that when you drop a bit of it into a glass of water it forms a soft ball.
3. Remove from heat. Beat to spreading consistency - it should be about like regular frosting. Just be aware you want to get it on your cake or cupcakes fast or else it will harden and become fudge.
4. If frosting becomes too stiff add a bit of hot water to thin it out. If you get it too thin you can add a bit of confectioners sugar.
I like to top this recipe with walnuts but you can add whatever you like.
