A go-to, dependable recipe that I know will always emerge looking great and tasting splendid. Suitable for any occasion, it can be dressed up or down and would be just as perfect for a Sunday dinner as for a wedding.
Plus, it’s terrifically easy to make.
The recipe is one of Ina Garten’s that I came across on the Food & Wine website a few years ago. Having made it countless times since, my printout long ago marked with smudges of batter and cocoa powder, I've learned a few things from past failings and triumphs:
• Make sure to let the cake cool in the pan for the noted 30 minutes before removing to rack to cool completely.
• If the raw egg in the frosting recipe makes you nervous, it works just fine without it (though the density of the frosting is looser, softer).
• The coffee in both the cake and the frosting add a lovely depth, but if you don't have any on hand (or don't care to make any), both turn out fantastic without it. Just make sure to replace the 1 cup of hot coffee in the cake recipe with 1 cup of hot water.
Have any of you made this cake before? Any other tips, comments, or suggestions to offer?
1 comment:
I've always been curious about the coffee that shows up in these recipes; the only straight-down-the-middle grandmother-style chocolate cake I've ever made called for a cup of instant coffee. The cake was delicious, though I couldn't detect the addition of the coffee. I've wondered since what would happen to the flavor profile if you used better coffee -- if it would naturally improve, or if there's some specific benefit to using cheap coffee (the way that sangria often tastes significantly better when made with the cheapest red wine.)
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