Sunday, June 21, 2009

Chocolate cake and pudding frosting

I thought after looking at all the wedding pictures that I might make a pie, but then I changed my mind and decided on chocolate. We only had a bit of butter, and I wanted to make a cake with frosting that wasn't too complicated. I settled on this cake I made a while ago, as a good, moist, intense cake. I searched around for a while and came up with this frosting recipe. Pudding frosting! Genuis. It doesn't have a lot of ingredients, isn't hard, and could be vegan if you add in shortening instead of butter. It sounds complicated, but it really isn't.
I accidentally undercooked the cake, which turned out to be perfect. The cake was more like a light brownie, very moist and pairing very well with the thick, slippery chocolate pudding frosting. If you don't love dense, chocolatey chocolate, this might not be the cake for you. Do try the frosting though, it's an interesting technique I haven't done before.

Chocolate cake
From this recipe, originally from Bon Appetit. I halved the recipe, used shortening instead of butter, and soymilk instead of buttermilk. I was going to make the cake vegan but changed my mind and used eggs. I also used coffee liquor instead of vanilla. I undercooked the cake a bit, which made it like a brownie almost, but you might not want to.

1 c flour mix
1/4 t xanthan gum
1/3 c unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
6 T shortening
1 c brown sugar, packed
2 eggs
2 t coffee liquor
1/2 c soymilk
1/3 c strong coffee

Preheat the oven to 325. Grease and flour an 8" square pan. Mix together the flour mix, xanthan gum, cocoa powder, baking soda and salt. Set aside, and cream shortening and brown sugar until smooth. Beat in eggs one at a time, and add coffee liquor and mix until smooth. Add flour mix and soymilk alternately, in 3 batches, starting and ending with the flour. Stir in the coffee. Bake 35 minutes or so, until slightly puffed and a toothpick comes out clean. Cool completely before frosting.

Chocolate pudding frosting

1 c sugar
3 1/2 T cornstarch
2 oz unsweetened chocolate (or 6 T cocoa powder and 2 T shortening)
1 c boiling water (I might try coffee next time)
1 T coffee liquor
2 T butter, softened

Combine the sugar, cornstarch, chocolate and boiling water in a small saucepan. Heat over medium heat, whisking constantly, and bring to a boil. Keep whisking for 2 minutes, add the liquor, and remove from the heat. Scoop out into a metal bowl, set over a bowl of ice, and beat until shiny and holds peaks. Spread on cooled cake.


4 comments:

  1. DELICIOUS!!!!!!!!!!!!! It looks so decadent and rich!! I love that it's gluten free too :)

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  2. Well I know what cake I'm making for my son's birthday this weekend, sans the coffee though. I love your recipes, thanks so much for sharing!

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  3. Ah! This looks perrrrrfect. Def going to make this for an upcoming birthday!

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  4. i'm not a fan of chocolate but that looks good especially that frosting, the word creamy comes to mind!
    ~ingrid

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