Chocolate Dump-It Cake

This recipe comes from Amanda Hesser’s blog called Food 52. Amanda was the food editor for the New York Times and has written several books including Cooking For Mr. Latte, one of my favorites. This is her mothers recipe. She uses a sour cream frosting which I found a little tart so I used a ganache. You can pour the ganache over as a glaze and/or whip it as you would cream (when it has cooled). Food 52 is a wonderful blog and I had a couple of questions as I was making the frosting for the cake and Amanda answered them right away which is very impressive!!

Chocolate Dump-It Cake

Serves 10-12 easily

2 cups sugar

4 oz. unsweetened chocolate

1/4# unsalted butter (plus more for greasing the pan)

1 cup water

2 cups all purpose flour (plus more for dusting the pan)

2 t. baking soda

1 t. baking powder

1 t. sea salt

1 cup milk

1 t. cider vinegar

2 eggs, lightly beaten

1 t. vanilla

Ganache

1 cup heavy cream

8 oz. bittersweet chocolate

1 T. dark rum (optional)

Preheat oven to 375 degrees. Place a baking sheet lined with foil on the lowest rack to catch any drips. Grease and flour a 9″ tube pan. ( I also lined it with parchment just to be sure I could remove the cake). Place the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan over medium heat, stirring occasionally until melted and blended. Remove from heat and let it cool slightly. Sift together the flour, b.s, b.p. and salt. In a small bowl combine the milk and vinegar. When chocolate mixture has cooled a bit and the milk mixture and the eggs.  In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and blend. Pour into pan and bake for 30-35 minutes. Let cake cool for 10-15 minutes and then remove from pan and cool on a rack. (Kind of tricky, place a piece of wax paper or parchment over the top as you invert so you have something to grab on to. Let cool completely.

Frosting: Heat up the heavy cream just to a boil and pour over chopped chocolate in a bowl. Whisk until smooth. Add rum. Cool slightly and pour over cake. The longer you let the ganache sit, the thicker it becomes.

 

 

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