I tend to feel sorry for myself. On days when I’m sweating buckets in a pretty dress and want to save the extra cash by not taking a cab, but walking. On days when I look miserably at the food in front of me, and fantasize about what he’s having. I tend to feel especially sorry for myself when I’m blog cruising and someone else has chocolate cake and more chocolate cake.
Really, is it too much to ask for chocolate cake in the fridge all the time? I mean, everyone has milk in the fridge…chocolate cake has milk…no?
To make matters worse, as my cousin and I sat watching Willie’s Chocolate Factory (the one with the long-haired dude who thinks milk chocolate is the devil), it seemed quite apparent that we were, in fact, desperate for chocolate. You see, Mr Willie thinks that only 70% chocolate and all percentages above can be considered chocolate. The rest is simply…”sugar, milk and…FAT”. Well, I hate to sound like a betrayer of sorts, but i happen to LOVE milk chocolate. Maybe not all the time, but nothing says girls night in better than a block of cadbury and twix. Don’t diss the twix.
So there we were, hankering for something that could only be remedied by succumbing to chocolate pressure. And the Midnight Chocolate Cake was born. PLEASE serve this lightly warmed, for 10s in the microwave. The cake will be slightly on the dry side otherwise. I promise it is goo-worthy.
Midnight Chocolate Cake (adapted lightly from Dorie’s white-out cake)
1 1/3 cups GF flour blend
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup (packed) light brown sugar
1/4 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet (70%) chocolate, melted and cooled
1/2 cup buttermilk (heavy cream with 1 tsp vinegar), at room temperature
1/2 cup boiling water
4 ounces 70% chocolate finely chopped
1) Preheat oven to 200degreesC. Grease two 8 inch round pans and line with parchment.
2) Sift the flour, cocoa, salt, baking soda and baking powder together
3) In the bowl of a KitchenAid, whisk the eggs and sugars together until ribbon stage. Add in the oil and whisk until fully emulsified.
4) Add in the melted chocolate and vanilla essence. Mix well.
5) Using the paddle attachment, Add in the flour mixture and the soured cream alternately, starting and ending with the flour mix. Beat until fully incorporated
6) Add in the boiling water and mix on low until completely combined. Batter will be quite thin.
7) Ad in the finely chopped chocolate and mix well.
8) Divide into baking pans equally. Lower oven to 170 degreesC and bake for 25-30 mins, rotating pans halfway.
9) Bake until skewer inserted comes out clean. Cool in tins for 5 minutes before inverting onto wire rack to cool completely. While still warm, brush both tops and sides with 2 tbsp of warm water.
1 cup unsalted butter, softened
1 cup 55% milk chocolate, melted and cooled to room temperature
1 cup icing sugar, sifted
1/4 cup cocoa powder, sifted
1) In the bowl of a KitchenAid fitted with the paddle attachment, whip the butter until smooth. Add in the icing sugar and the cocoa powder. Mix well.
2) Add in the melted chocolate in 2 additions, mixing well after each. Whip on high for 1 minute before refrigerating for 10 minutes before using to frost cooled cake.
1) Spread about 1/3 of the frosting on the bottom cake layer. Make sure frosting goes all the way to the edges. Chill frosting layer in fridge for 5 minutes
2) Remove from fridge and place second layer on top.
3) Spread the remaining 2/3 of the frosting on the top layer and slowly ease it down the sude of the cake, to cover the sides as well. Chill cake until ready to serve.
1) Slice cake into generous wedges and warm in the microwave for 10 seconds on medium heat. Frosting should be soft and cake should be just slightly warm. Goo perfection. Ice cream is advised for those who truly know how to indulge.
2) Have Julie and Julia playing in the background as you slowly (but not too slowly) bury yourself in old-fashioned, good ole’ chocolate cake.