Ingredients Jump to Instructions ↓

  1. 1 tablespoon cocoa powder

  2. 1/4 c Boiling water

  3. 1/2 c Cake flour

  4. 1/2 c 

  5. 2 tablespoons all purpose -flour l 

  6. 1/4 teaspoons baking powder

  7. 1/4 ts Baking soda

  8. 5 Ounces sweet butter, -softened

  9. 3/4 c Brown sugar

  10. 3 lg Eggs

  11. 1/4 c Buttermilk

  12. 1/4 ts Vanilla Bittersweet Chocolate -Frosting (see recipe)

Instructions Jump to Ingredients ↑

  1. Ounces bittersweet chocolate 8 Ounces unsweetened chocolate 8 Ounces sweet butter 3 1/2 c Powdered sugar pn Salt 2 ts Vanilla 7/8 c (1 cup minus 2 tablespoons) -milk Charles Franz requested this cake for his second birthday from Stars’ dessert ace Emily Luchetti. She says, ‘Half of this recipe comes from my grandmother, and the other half from my husband’s grandmother. I grew up eating the chocolate frosting and husband grew up eating the cake. Put the components together and all that’s missing is a tall glass of milk.’ Preheat the oven to 350F. Butter three 9-inch round cake pans. Whisk together the cocoa and the boiling water in a bowl, making a smooth paste. Set aside to cool. Sift together the cake flour, all-purpose flour, baking powder and baking soda. Put the butter and brown sugar in the bowl of an electric mixer. With the paddle attachment, cream them on medium-high speed for 2 minutes, until light and fluffy, Add the eggs, 1 at a time, beating well after each addition. Decrease speed to low, and stir in the dry ingredients alternate with the buttermilk. Stir in the reserved cocoa paste and the vanilla. Divide the batter evenly among the 3 pans. Bake for about 25 minutes, until a cake tester inserted in the middle comes out clean. When the cakes are cool, unmold them by running a knife around inside edge of each pan and inverting onto racks. Fill and frost with Bittersweet Chocolate Frosting, making a 3-layer cake. Serves 10 to 12. PER SERVING (frosted): 840 calories, 11 g protein, 118 g carbohydrate, 43 g fat (26 g saturated), 123 mg cholesterol, 225 mg sodium, 6 g fiber. BITTERSWEET CHOCOLATE FROSTING: Melt the chocolates and the butter over a pot of simmering water. Let the mixture cool to lukewarm. Sift together the powdered sugar and salt into a large bowl. Combine the vanilla and the milk. Whisk the milk into the powdered sugar. Add the melted chocolate mixture and stir until smooth. From San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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