The unsweetened chocolate flavors the cake with the deep, rich taste of chocolate. I enjoy filling and frosting this cake with Classic Italian Meringue.
Two heavy-gauge straight-sided 8-inch round cake pans
Melt the chocolate in a small bowl set over a saucepan of hot water (no hotter than 120 degrees).
Pour the flour, baking powder, baking soda and salt in that order into a triple sifter. Sift onto a sheet of waxed paper to distribute ingredients evenly and to remove any lumps in the cake flour; set aside.
Crack the eggs into a small bowl and whisk together just to combine the yolks and whites. (This guarantees even dispersion in the batter.)
Pour the milk into a liquid measuring cup, add the vanilla, and stir to combine.
Position the rack in the lower third of the oven,
Using a paper towel, grease the bottom and sides of the pans with solid shortening. Dust generously with all-purpose flour, shake to distribute, tap out excess and insert
Place the butter in a bowl of a heavy-duty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) until it is lighter in color, clings to the sides of the bowl and has a satiny appearance. (This should take no more than 30 to 45 seconds.)
Maintaining the same speed, add the sugar in a steady stream. When all the sugar is added, stop the machine and scrape the gritty, sandy mixture clinging to the sides into the center of the bowl. Continue to cream at the same speed for 4 to 5 minutes, or until the mixture is very light in color and fluffy in appearance.
With the mixer still on medium speed, pour in the eggs, very cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise. If at any time the mixture appears watery or shiny, stop the flow of eggs and increase the mixer’s speed until a smooth, silken appearance returns. Then return to medium speed and resume adding the eggs.
Continue to cream, stopping the mixer and scraping the sides of the bowl at least once. When the mixture appears fluffy, white and increased in volume, detach the flat beater (paddle) and bowl from the mixer. (The total process of adding the eggs and incorporating them into the mixture takes 3 to 4 minutes.) Add the cooled, melted chocolate to the batter. Tap the paddle against the edge of the bowl to free excess creamed mixture.
With the aid of a metal icing spatula, lift one-fourth of the flour mixture and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Repeat this procedure, alternating dry and liquid ingredients, ending with the flour. With each addition scrape the sides of the bowl, and continue mixing until smooth.
Spoon equal amounts of batter into each pan, using a large kitchen serving spoon. With a rubber spatula, spread the batter, working from the center outward, creating a slightly raised ridge around the outside rim.
Bake for about 35 minutes, or until the surface springs back slightly when touched lightly in the center. Do not overbake: Chocolate firms as it cools.
Place cake pans on racks and let them cool for 5 to 10 minutes. With mitts, tilt and rotate each pan, gently tapping on the counter to see if each layer is being released from the metal sides. If not, or if in doubt, run a small metal spatula or the thin blade of a table knife between the layer’s outer edge and the metal rim, freeing the sides and allowing air to get under each layer as it is rotated.
Cover one of the layer pans with a cooling rack, invert it onto the rack and carefully lift pan to remove. Slowly peel off the parchment liner, turn the paper over so that the sticky top side faces up and reposition it on top of the layer. Cover with another rack, invert the layer right side up and remove the original rack. Repeat with the other layer. Then allow both to cool completely.
If you plan to assemble the cake within 24 hours, wrap the layers individually in plastic wrap and store them at room temperature. To freeze, cover the plastic-wrapped layers with foil. Label each package, indicating contents and date. Freeze for no longer than 2 weeks.
© 1984 Flo Braker estate. All rights reserved.