i’m so excited that i finally got a cookbook that i have been wanting for a while now in the mail from amazon a few days ago: Sarabeth’s Bakery: From My Hands to Yours. the “chocolate chubbies” post from back in the day was a recipe i obtained from this book and they are AWESOME so of course i was excited to try more! once i got the book i wasn’t sure where to start. there is such a wealth of knowledge in this book, so if you are serious about baking i highly recommend this book. i have been reading my way through from the beginning and i want to make everything! the reason i chose to begin with this recipe was for two reasons 1) it involves chocolate and 2) i had all of the ingredients on hand. her name for this recipe is “Mrs. Stein’s Chocolate Cake” and is described as a “ridiculously chocolate pound cake”. as i was preparing the batter i was getting quite excited as the batter itself was thick, rich and pudding-like. it is not a super sweet dessert and it doesn’t have any fancy toppings but it is simple, rich and satisfying. it could be served with a simple glaze, some whipped cream, a fruit compote or with coffee or tea. it is not an over-the-top-death-by-chocolate dessert so don’t expect that. it has a very fine crumb and seems like the kind of cake that will become even better on the second day if wrapped properly. i will be picking on this cake and i know that it won’t last long if i’m around lol. it will keep well for you for a few days at room temperature (wrapped or in a sealed container of course) so you can definitely make this one ahead. if you are a chocolate lover like i am, you should already be feeling compelled to try this one lol 🙂
Mrs. Stein’s Chocolate Cake
(also available on epicurious)
- 1 cup Dutch-processed cocoa powder
- 2 1/3 cups unbleached all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 ½ cups whole milk
- Softened unsalted butter and flour, for the pan
- 1/4 tsp espresso powder (not in original recipe but i love adding this to chocolate recipes, it deepens the flavor)
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature and beaten
- 1 ¾ cups superfine sugar
- 10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/2-inch cubes
- ½ ounce (half a square) unsweetened chocolate, finely chopped
- ½ teaspoon fine kosher or sea salt
- 1 ½ teaspoons baking soda
- Confectioners sugar, for garnish, optional
- Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour (or use PAM baking spray- this stuff is great)
- Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle.
- Sift the flour, cocoa, baking soda, espresso powder and salt together into a medium bowl.
- Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water.
- Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until cooled
- Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute.
- Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes.
- Gradually beat in the eggs.
- Reduce the mixer speed to low and beat in the cooled chocolate.
- In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition.
- Spoon the batter into the pan and smooth the top with a spatula.
- Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour.
- Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely.
- Sift a light coating of confectioners’ sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)
- Enjoy! 🙂
*if you want this to be a sweeter cake mix up a simple glaze of some milk and sifted powdered sugar in a small bowl with a whisk and drizzle over the cooled cake. i may try this next time just for fun. but i enjoy it just the way it is 😀