Saturday, February 8, 2014

Chocolate Cake

 I'm not a stress-eater, but if I were, after AP chem this Friday, I would have made this cake and wallowed in my sorrow.
I completely forgot to this worksheet and resolved to do it at lunch.
I forgot at lunch.
Plus a reaction quiz equals stress-fest in chem.
But back to the comfort of cake
 The ideal chocolate cake. 
On the same level as the cake eaten by Bruce in Matilda.
 The original cake that this is based on is at Joanne Eats Well with Others
and you should totally check it out! 
(Including Nutella!)
"When I Grow Up" Matilda the Musical


  • 3 eggs
  • 2 cups cake flour
  • 1/2 cup dark, unsweetened cocoa powder
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 tsp vanilla bean paste or vanilla extract
  • 4 oz bittersweet chocolate chips, melted
  • 1 1/2 cups almond milk or regular milk
  • 1 cup raspberry preserves, warmed slightly
  • 2/3 cup heavy whipping cream
  • 8 oz bittersweet chocolate chips
  • 3/4 cup finely chopped hazelnuts


  1. Preheat oven to 350.  Grease and flour 3 9-inch cake pans.
  2. In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form.  Set aside.
  3. In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.  Set aside.
  4. In a large mixing bowl, with the mixer on medium speed, cream together butter and sugar until fluffy, about 2 minutes.  Beat in egg yolks, vanilla, and melted chocolate until combined.  Reduce mixer speed to low and gradually mix in flour, alternating with  milk, until just combined, scraping down the bowl after each addition.  Fold in egg whites in three additions, until combined.
  5. Divide batter into cake pans.  Bake for 30-35 minutes or until cake pulls away from the side of the pan and a toothpick inserted comes out with moist cake crumbs.  Cool for 12 minutes on wire racks in the pan.  Run a knife around the edge of the pan and invert onto wire rack to cool completely.
  6. Split each cake in half.  Spread a layer of raspberry preserves on each cake layer, assembling the cake as you go.
  7. To make the ganache, heat cream in a small saucepan over medium heat.  When it comes to a simmer, turn the heat off and whisk in the 8 oz chocolate chips until melted and smooth.  Cool until it’s a good consistency and then pour and spread over the cake.  Top with hazelnuts.

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