RECIPE TITLE "Deeply Chocolate Almond Cake with Chocolate Cream
recipe excerpted from The Cake Mix Doctor. Copyright (c)
1999 by Anne Byrn.
preparation time: 10 minutes; baking time: 28 to 30 minutes; assembly
Time: 20 minuteseasy
The only thing more delicious than one slice of this cake is a
second slice of this cake. But fear not! Only the frosting is a
calorie-buster. The rich almond-scented cake is made with buttermilk,
vegetable oil, and just three eggs. Bake it a day ahead of serving
so the flavors have time to meld.
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 ounce unsweetened chocolate, coarsely chopped
1/3 cup water
1 package (18.25 ounces) plain devil's food cake mix
1 cup buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean,
3 large eggs
1 teaspoon pure almond extract
Chocolate Cream Cheese Frosting (see below), made with pure almond
1. Place a rack in the center of the oven and preheat the oven
to 350°F. Generously grease two 9-inch round cake pans with
solid vegetable shortening, then dust with flour. Shake out the
excess flour. Set the pans aside.
2. Heat the chopped chocolate and water in a small saucepan over
low heat until melted, stirring constantly. Set the pan aside to
cool for 10 minutes.
3. Place the cake mix, buttermilk, oil, eggs, almond extract, and
melted chocolate mixture in a large mixing bowl. Blend with an electric
mixer on low speed for 1 minute. Stop the machine and scrape down
the sides of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat 2 minutes more, scraping the sides down
again if needed. The batter should look thick and combined. Divide
the batter between the prepared pans, smoothing it out with the
rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with
your finger and just start to pull away from the sides of the pan,
28 to 30 minutes. Remove the pans from the oven and place them on
wire racks to cool for 5 minutes. Run a dinner knife around the
edge of each layer and invert each onto a rack, then invert them
again onto another rack so that the cakes are right side up. Cool
completely, 30 minutes.
5. Meanwhile, prepare the Chocolate Cream Cheese Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread
the top with frosting. Place the second layer, right side up, on
top of the first layer and frost the top and sides of the cake with
clean, smooth strokes.
* Place this cake, uncovered, in the refrigerator until the frosting
sets, 20 minutes. Cover the cake with waxed paper and store in the
refrigerator for up to 1 week. Or freeze it, wrapped in aluminum
foil, for up to 6 months. Thaw the cake overnight in the refrigerator
the Cake Doctor says...
It's the unsweetened chocolate added to this cake mix that improves
the flavor. For an even more intense chocolate flavor, dust the
pans with unsweetened cocoa powder instead of flour.
|Chocolate Cream Cheese Frosting
I first tasted a chocolate cream cheese frosting at the Tennessee
State Fair about five years ago. It was a revelation-chocolate and
cream cheese were natural partners! Since then, I flavor this frosting
with pure almond extract if I'm making a chocolate almond cake or
with pure vanilla extract for a buttermilk devil's food cake, a
yellow layer cake, or brownies.
makes 4 cups, enough to frost a 2- or 3-layer cake preparation time: 10 minuteseasy
1 package (8 ounces) cream cheese,
at room temperature
8 tablespoons (1 stick) butter, at room
1/2 cup unsweetened cocoa powder
1 teaspoon pure almond extract or pure vanilla extract
4 cups confectioners' sugar, sifted
1. Place the cream cheese and butter in a large mixing bowl. Blend
with an electric mixer on low speed until combined, 30 seconds.
Stop the machine. Add the cocoa powder, extract, and confectioners'
sugar and blend with the mixer on low speed until the ingredients
are moistened, 30 seconds. Increase the speed to medium and beat
until the frosting is fluffy, 2 minutes more.
2. Use at once to frost the top and sides of the cake of your choice.
the Cake Doctor says...
When you fork into a cake that has been deliciously enrobed with
this frosting, the cake world is your oyster. It's the one to always
keep in mind.
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