A CHOCOLATE CAKE THAT’S GOT IT ALL

That’s actually the name of this recipe!

I found this recipe online as I was searching chocolate cakes, and decided  to try it to take to a family gathering tomorrow.   Since I’ve been baking for many years I’ve become fairly good at reading a recipe and being able to predict if it’s one I’ll be happy with.  The combination of unsweetened cocoa and unsweetened chocolate  will undoubtedly give it a rich chocolate flavor, but by folding in the whipped egg whites it should keep it light while the addition of the sour cream should ensure moistness.   The frosting is a good old fashioned chocolate frosting.  It has the dark chocolate color which I prefer,  a great spreading consistency,  and is quite delicious  (someone had to lick the beaters).  In my next post I’ll let you know if my instincts were right about this recipe, and if so I’ll post it for you.  But here’s the frosting recipe which will be good to keep on file.

 Soft and Creamy Double Chocolate Frosting

½ cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal ½ cup, plus additional milk, if necessary

 1/2 cup unsweetened cocoa

1 teaspoon instant coffee (I used instant espresso )

1 teaspoon vanilla extract

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

4 ounces unsweetened chocolate, melted

3 cups confectioners’ sugar (sifted)

4 teaspoons light corn syrup

Mix egg substitute or yolks, cocoa coffee, vanilla, and salt in a small bowl with a whisk.

Beat butter in a medium bowl with an electric mixer until light and fluffy.  Add melted chocolate and cocoa mixture; continue to beat until smooth.  Add confectioner’s sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy.  Add corn syrup, and beat until frosting is smooth and glossy.  If frosting is still stiff, add droplets of milk until it is of spreading consistency.  (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable). Yield: 8 inch double layer cake