When
my October issue of Saveur came I saw
a photo (the visuals always do it for me) that looked almost like Wisma’s cake except
that it was three layer instead of one.
Be careful
not to overcook this. Mine did in a little less than 25 minutes.
Best
chocolate cake ever?
Round 2 was really good but still not quite Wisma's.
Bon
Appetit!
Chocolate Cake
For the cake:
1 cup milk
4 oz. unsweetened chocolate, finely chopped
2 cups flour
½ tsp. kosher salt
1 tsp. baking soda
1 cup dark brown sugar
1 cup sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract
For the icing:
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
½ cup milk
¼ cup light corn syrup
8 tbsp. unsalted butter
¼ tsp. kosher salt
1 tsp. vanilla extract
1 cup milk
4 oz. unsweetened chocolate, finely chopped
2 cups flour
½ tsp. kosher salt
1 tsp. baking soda
1 cup dark brown sugar
1 cup sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract
For the icing:
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
½ cup milk
¼ cup light corn syrup
8 tbsp. unsalted butter
¼ tsp. kosher salt
1 tsp. vanilla extract
For the cake: Bring milk
to a boil in a 1-qt. saucepan. Remove from heat, add chocolate, and cover; set
aside for 5 minutes. Stir until smooth. Heat oven to 350°. Grease and flour
three 9″ cake pans; set aside. Whisk together flour and salt in large bowl; set
aside. Dissolve baking soda in ⅓ cup hot water; set aside.
In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.
For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220° on thermometer.
Pour icing into a mixing bowl; beat on medium speed of a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place 1 cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with ½ cup icing. Cover with last cake, and spread icing over top and sides of cakes. Let cool to set icing before cutting and serving.
In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.
For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220° on thermometer.
Pour icing into a mixing bowl; beat on medium speed of a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place 1 cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with ½ cup icing. Cover with last cake, and spread icing over top and sides of cakes. Let cool to set icing before cutting and serving.
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