Servings: 10
Preheat: 350°
Source: Gourmet 4/1993
recipeNotes: if using double walled cake pans, bake at 325.
This is the GOOD chocolate cake recipe. Frosting is excellent, but makes enough for 2 cakes.
Ingredients
For the cake layers
2 cup unbleached all-purpose flour
¼ tsp salt
¼ tsp freshly grated nutmeg
1½ tsp baking soda
2 tsp double-acting baking powder
1½ cup buttermilk
1 tsp vanilla
2 sticks (1 cup) unsalted butter, softened
1¾ cup granulated sugar
4 oz unsweetened chocolate, melted and cooled
4 lg eggs
For the frosting
2 sticks (1 cup) unsalted butter, softened
8 oz whipped cream cheese
5 oz unsweetened chocolate, melted and cooled
a 1 lb box confectioners’ sugar, sifted
1 tsp vanilla
Directions
Make the cake layers: Preheat the oven to 350° F. Butter and flour two 9-inch round cake pans. Into a bowl sift together the flour, the salt, the nutmeg, the baking soda, and the baking powder. In another bowl stir together the buttermilk and the vanilla. In the bowl of an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the chocolate, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the chocolate mixture in batches alternately with the buttermilk mixture, beginning and ending with the flour mixture. Divide the batter between the pans, smoothing the tops, and bake the cake layers in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 30 minutes, turn them out onto the racks, and let them cool completely.
Make the frosting: In a bowl with an electric mixer cream the butter with the cream cheese until the mixture is light and fluffy, add the chocolate, the confectioners’ sugar, and the vanilla, and beat the frosting until it is combined well.
Assemble the cake: Arrange 1 of the cake layers on a platter, spread one third of the frosting on the top, and top the frosting with the remaining cake layer. Spread the top