We got up bright and early this past Sunday to bake our cake because we had planned a busy day. We decided on an old fashion chocolate layer cake called Mom's Chocolate Cake ( just like last week's recipe we found this one in Food and Wine's Annual Recipe Cookbook ). While baking I quickly decided to prepare lunch for my family using this squash I had sitting on my countertop for a few days. I figured that with so much going on in the kitchen, it would probably be the best time to make Butternut Squash Macaroni and Cheese, one of my kids favorites. Pola and Nella kept me company in the kitchen playing chef's assistants, while my husband hit the gym as usual. In all it was a busy but peaceful start to the day and I like Sunday mornings like that in the kitchen with my girls. We play music, dance and talk. I love making these kind of memories with them.
P.S: Mom's Chocolate Cake turned out delicious.
Here is recipe:
2 cups of all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 oz. unsweetened chocolate, chopped
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
1 1/3 cups heavy whipped cream
1 1/2 cups sugar
6 oz. unsweetened chocolate, chopped
1 stick plus two tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
pinch if salt
- Preheat the oven to 350. Butter and flour two 8-by-1 1/2- inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a saucepan, bring the sugar and 2 cups of water to a boil, stirring until the sugar dissolves; pour into heatproof bowl. Add the chocolate and butter and stir until the chocolate melts and the mixture cools slightly. Beat in the vanilla and eggs. Add the dry ingredients and beat until smooth.
- Pour the batter into the pans and bake for 30 minutes or until inserted toothpick comes out clean. Cool the cakes on a rack for 25 minutes.
MAKE THE FROSTING:
- In a medium saucepan, bring the cream and sugar to a boil. Reduce the heat to low and simmer,stirring, until the cream reduces slightly, 6 minutes. Pour the cream into heatproof bowl and add the remaining ingredients. Stir until chocolate and butter are melted.
- Set the bowl in ice water. Using a handheld electric mixer, beat the frosting at medium speed until thick and glossy, 5 minutes.
- Set 1 cake on a platter, right side up. Using spatula, spread one-third of the frosting evenly over it. Top with the second cake and spread with the remaining frosting.