Chocolate cake



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		World Renown

		The most familiar recipe in the world to count chocolate as one of its ingredients is undoubtedly chocolate cake. While their sizes, shape, density, flavor, and ingredients may vary depending on where you are, it is a treat that is enjoyed in all corners of the world, from South Africa to Australia to Hawaii and even China. Norwegian Erling Kagge actually took it to the South Pole! He was the first human to conquer this terrain alone and unassisted and sure enough he did it while carrying a chocolate cake in his sled. Even though in most parts of the world it is enjoyed thoroughly, in some parts it has been known to cause terror. In Japan chocolate cake was once reason to call the bomb squad after some university students left one as a tempting, yet uncommon, gift for a friend and included a threatening note in an attempt to keep away thieves.

		No Longer Just For the Rich and Famous

		The first mention of chocolate cake comes from England in the 1600’s, when bakers began adding cocoa powder to the cakes that they were already making. The1800’s brought bakers like Antonin Careme (credited with being the premier historic chef of the modern pastry/cake world) and Franz Sacher (famed inventor of the Sachertorte) who began to create decadent recipes for the rich and famous. Their creations would begin to shape the recipes that we use today. During this time a person of less extravagant means might serve chocolate cake as a special treat but this usually referred to a yellow or spice cake that was accompanied by a chocolate beverage, not a cake that included chocolate in its ingredients. It wasn’t until the 20th century, when the price of chocolate declined to the point where it was readily available to the general public, that chocolate cake became a staple for common citizens.

		A Versatile Delight

		Today chocolate cake can be made with all different kinds of chocolate from milk chocolate to bittersweet chocolate to unsweetened baking chocolate. You can add fruit or nuts or spices or even more chocolate! Recipes have been created and added to and handed down for generations. They sometimes overlap so much that there is confusion as to which nation is responsible for a certain variety. In a Russian restaurant there is a chocolate cake called “the Prague” which is described as a German Chocolate cake (a cake that was named after the American man who created German’s chocolate, not the large European country). There will always be the standard classics that we love but it is also something that continues to be experimented with. Thankfully our taste buds will never get bored.

		What Does Your Mood Call For?

		The only problem that we may run into is having to make a choice. There is so much variety to chocolate cakes that is can be difficult to know where to begin. It may help to begin with identifying the mood you are in as there seems to be a chocolate cake to go with all of them. Below we offer you three recipes of three very different versions of chocolate cake and in hopes that you can find one to fit how you are feeling today. Bon appetit!


		A Common Sweet

		If you’ve had a rough week, you broke up with a boyfriend, lost your job, etc., you may be led to a familiar, incredibly sweet cake that allows you to eat chocolate just for the sake of eating chocolate. This is where a classic Devil’s food cake would come in. Its light, deep chocolate cake goes perfectly with the rich, sweet frosting. Devil’s food cake: 1/2 cup plus 2 Tbsp. unsweetened American-style cocoa powder (not Dutch process), plus more for dusting 2/3 cup boiling water 1 1/2 tsp. baking soda 4 oz. unsweetened chocolate, coarsely chopped or broken into small pieces 2 cups plus 2 Tbsp. cake flour 1/2 tsp. baking powder Generous 1/4 tsp. salt 2 1/2 sticks unsalted butter, slightly softened 2 1/2 cups sugar, divided 1 large whole egg 5 large egg yolks 1 cup sour cream 1 Tbsp. pure vanilla extract 4 large egg whites Preheat oven to 350 degrees and position a rack in the center. Grease 3 (9-inch) round cake pans very generously. Line the bottoms of the pans with waxed paper. Grease the paper. Dust the pans generously with cocoa powder, tapping out any excess. In a medium bowl, pour the boiling water over the 1/2 cup plus 2 tablespoons cocoa powder and stir until completely smooth. Stir in the baking soda until well blended. Let the mixture cool. In a double boiler (or in a saucepan over a pot of boiling water), melt the chocolate over 1 inch of hot, but not simmering water, stirring occasionally, about 5 minutes. Remove the pan from heat and set aside. Sift together the flour, baking powder and salt. Set aside. Put the butter in the large bowl of a standing electric mixer and beat at medium speed until very light and fluffy, about 2 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 3 minutes. Beat in the whole egg and the egg yolks, 1 at a time. Then beat in the cooled cocoa mixture until very smooth. Beat in the slightly warm chocolate mixture until evenly incorporated. At low speed, beat in half of the dry ingredients, then the sour cream and vanilla, then the remaining half of the dry ingredients, just until evenly incorporated and smooth. In a completely grease-free large bowl of an electric mixer, beat the egg whites at medium speed until foamy and opaque. Increase the speed to high and continue beating until soft peaks begin to form. Gradually beat in the remaining 1/4 cup of sugar and beat until the peaks are stiff but not dry. Using a rubber spatula or whisk, fold about 1 cup of the chocolate batter into the whites. Then gently fold the whites into the remaining batter until thoroughly incorporated. Do not overmix. Divide the batter equally among the prepared pans, spreading it to the edges with a rubber spatula. Bake on 2 oven racks for 30-35 minutes or until a cake tester inserted in the center comes out clean, but still moist, the top springs back slightly when lightly pressed and the layers are pulling away from the sides of the pans. Transfer the pans to racks and let cool completely. Carefully run a thin knife around the edges of the pans to loosen the cake layers. Rap the pans sharply and repeatedly against the counter top until the layers loosen. Invert each layer onto a flat plate or board. Peel off waxed paper. Lay a cooling rack on each cake bottom and invert so that cakes are right side up. Place 1 cake layer on a serving platter. Using an icing spatula or a table knife, immediately spread a generous fourth of the Fudge Frosting on the layer. Place another cake layer on top and spread on another generous fourth of the frosting. Add the final layer. Cover the top and sides of the cake evenly with the remaining Fudge Frosting, smoothing or swirling it attractively. Let stand a few minutes until frosting firms slightly, then serve. Fudge Frosting: 1 1/4 cups heavy cream 1 2/3 cups sugar 6 1/2 oz. unsweetened chocolate, finely chopped 1 1/2 sticks cold, unsalted butter, cut into 12 tablespoons 1 1/2 tsp. pure vanilla extract In a medium saucepan, stir together the heavy cream and the sugar. Bring to a boil over moderately high heat, stirring once or twice. Reduce the heat to moderately low and cook, stirring occasionally, until the mixture thickens slightly, about 4 minutes. Adjust the heat to maintain a simmer and cook, stirring often, for 2 minutes longer. Remove from heat. In a large bowl, combine the chocolate and the butter. Pour in the hot cream and stir occasionally with a wooden spoon until completely melted. Stir in the vanilla just until blended. Place the bowl in a larger bowl filled with ice water. Using a hand-held mixer, beat the frosting at high speed until shiny and thick enough to hold a shape, about 5 minutes. Watch carefully as you beat. If the frosting near the side of the bowl becomes very stiff, immediately remove the bowl of frosting from the ice bath and continue beating.


		A Gourmet Indulgence

		If you are in more of a gourmet mood then let us suggest a Gâteau au Chocolat. This cake exudes sophistication without being pretentious. It is the simplicity of this elegant gratification that makes it perfect for a romantic dinner or if you need the ideal dessert to go with a bottle of Port wine from the Douro Valley of Portugal. The ingredients are few but they result in a flavor that is rich without being too sweet. The chocolate is the focus here so it will only come out as good as the chocolate you put into it, therefore we highly recommend using the best chocolate you can get your hands on. 9 ounces of dark chocolate (remember, the best you can get your hands on!) 2/3 cup of butter 3/4 cup of sugar 4 eggs 2 T flour Beat together the eggs and the sugar Integrate the two previous processes and pour the mixture into a cake pan. Bake in the oven at 400° for approximately 30 minutes making sure that the center of the cake stays soft. Do not overcook.


		What Does Your Mood Call For?

		If neither of these quite fit then you may need something a bit outlandish. Perhaps adventure is what’s on your mind. Are you celebrating the round-the-world trip that you just planned or trying to impress the guests at your eclectic dinner party, or maybe you just need to break out of the humdrum of everyday life? The unique combination of opposing flavors in Chocolate Chili Cake will definitely not disappoint you. Exactly as the name says it combines chocolate with hot chilies, much like a Mexican mole sauce. But here, with the emphasis on the chocolate, it makes a dessert that will leave you wanting to do the carumba! Chocolate Chili Cake with Mocha Frosting: 3 large dried ancho chilies 3 chipotle peppers 1/2 cup water 1/2 pound (2 sticks) unsalted butter 4 ounces unsweetened chocolate 1/2 cup Dutch process cocoa 2 large eggs, at room temperature 2 1/2 cups granulated sugar 1 cup buttermilk 1 tablespoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups coarsely chopped toasted almonds, for garnish Preheat oven to 350° F. Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, purée the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth. Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well. Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans. Mocha Frosting: 8 ounces bittersweet chocolate 2 tablespoons water 1/2 pound (2 sticks) unsalted butter, softened 1 tablespoon very finely ground dark roast coffee 3 cups confectioner's sugar Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy. Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds. Makes 8 to 10 servings. We wish you joy and adventure in both your baking and your tasting!