Monday, March 17, 2008

Chocolate cake!

My husband's birthday was on March 1 but he was in Indiana, Ohio, or Pennsylvania on that day. I finally made him a cake this past weekend. I saw the recipe in Cooking Light but changed it up a little since I can't make anything without making it my own. Basically, I took all of the "light" out of it by using whole milk, more whole eggs, and adding chocolate shavings for the garnish. Also, I used coffee instead of chocolate liqueur in the glaze. If I make it again, I will increase the cocoa powder to 3/4 cup for a darker, richer chocolate taste. Here is my recipe for it...



2/3 cup granulated sugar
1/4 cup water
1/4 cup coffee
2 tablespoons butter

1 teaspoons canola oil
2 tablespoons all-purpose flour
Cooking spray
1 1/2 cups granulated sugar
6 tablespoons butter, softened
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk
2/3 cup semisweet chocolate minichips
1/2 ounce good quality semi-sweet chocolate bar, shaved with a peeler
tablespoons powdered sugar


1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.

2. Preheat oven to 350°.

3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.

4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.

5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan.

6. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately pour half of glaze over cake. Cool cake in pan on a wire rack 10 minutes. Invert cake onto a serving plate and brush with remaining glaze; cool completely. Sprinkle with 2 tablespoons powdered sugar and chocolate shavings.

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