| Cake |
- 2-3/4 cups unbleached flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 8-ounce carton whipping cream
- 1/2 cup unsalted butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 3 ounces unsweetened chocolate,
melted and cooled
- 1 teaspoon vanilla
- 1/2 cup strong, hot coffee
|
| Grease and flour two 9-inch round cake
pans. Sift together flour, soda, and salt. Set aside. Add lemon juice to
whipping cream, stir and let stand for 5 minutes. Using a mixer and medium-sized
bowl, cream butter on medium speed for 3 minutes. Gradually add sugar. Cream for
5 minutes more. Add eggs, beat in for 3 minutes. Add chocolate. Alternately, add
flour mixture and soured cream, scraping down the sides of bowl as necessary.
Add vanilla and coffee, beat 1 minute more. Divide batter between the two pans.
Bake in oven at 350° for 25 - 30 minutes. Cool 10 minutes then invert. Cool
completely then frost. |
| |
| Chocolate Butter Icing |
- 6 tablespoons unsalted butter,
softened
- dash salt
- 4 cups powdered sugar, divided
- 2 ounces unsweetened chocolate,
melted and cooled
- 1/4 cup milk
- 1 teaspoon vanilla
|
| Using a mixer in a medium bowl, cream
butter with salt. Gradually beat in 2 cups of the powdered sugar. Blend in
chocolate. Then alternately, add remaining 2 cups of powdered sugar with the
milk. Beat until smooth. Beat in vanilla. |