If you’ve ever wondered how to make the richest chocolate cake of all,
your search is over. This double rich chocolate cake with its double
rich chocolate frosting will satisfy the cravings of even the most avid
chocolate lover.
The Cake
2 cups of sifted pastry flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of butter, softened to room temperature
1 1/4 cup of superfine sugar
2 medium eggs, room temperature
85 g of unsweetened chocolate (3 ounces, about 3 squares)
1 cup of whole milk
1 teaspoon of almond extract
Preheat the oven to 175 C (350 F).
Sift the flour and measure out 2 cups worth. Sift the flour again along
with the salt and baking soda.
Cut the butter into small chunks. Use a hand mixer to cream the butter
while gradually adding in all the sugar. Keep beating them until the
mixture is light and fluffy. Start adding the eggs 1 at a time, beating
well after adding each one.
Add the almond extract to the whole milk.
Melt the unsweetened chocolate and allow it to cool. Gradually add it to
the butter and sugar mixture gradually, alternating with the milk and
the sifted flour.
Pour the batter equally into 2 buttered medium layer cake pans. Bake
until a toothpick stuck into the center comes out clean; about 25 to 30
minutes. Carefully remove the cake portions and cool on a rack.
The Frosting
2 medium eggs at room temperature
2 cups of sifted confectioners’ sugar
1 pinch of salt
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1/4 cup of milk
140 g of unsweetened chocolate (5 ounces, about 5 squares)
2 tablespoons of butter
In a mixing bowl, add the eggs, confectioners’ sugar, salt, vanilla
extract, almond extract and the milk. Beat the ingredients together
until very creamy and smooth.
Set the mixing bowl into a larger bowl that is filled with ice. Melt the
chocolate with the butter, then add them gradually to the ingredients in
the bowl you have on ice.
Apply the frosting to the cooled cake and hide it somewhere where you
can keep it all to yourself! <grin>
