Wednesday, October 25, 2017

Chocolate Anniversary Cake: Happy Anniversary!

Today is my Anniversary. I have been married to Frank for many wonderful years. I often post Birthday Chocolate Cakes or Chocolate Strawberry Shortcake (Frank's favorite) for our special days, but this year I went looking for a special Anniversary Chocolate Cake! And, to my surprise there were multiple recipes. How to choose just one? I decided that the MidwestLiving recipe was the best. It's easy to make (40 minutes) and delicious. It's also a towering cake, so visually it's lovely. I tweaked the recipe just a bit. As always use the very best ingredients.

Chocolate Anniversary Cake

Ingredients 
4 eggs
1 cup unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces dark chocolate (use the best!)
1/2 cup water
2 cups granulated sugar
1 teaspoon vanilla
1 cup buttermilk or sour milk (see note)
Fudge Frosting
Ganache
Chocolate Curls

Directions
Separate eggs. Allow egg whites, egg yolks, and butter to stand at room temperature for 30 minutes. Grease and flour three 8 x 1-1/2-inch or 9 x1-1/2-inch round cake pans and two 6 x 1-1/2-inch cake pans; set pans aside.
In medium bowl stir together flour, baking soda, and salt; set aside.
In small saucepan heat chocolate and water over medium-low heat until chocolate is melted, stirring frequently. Set aside to cool.
In very large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until well combined. Add  egg yolks, one at time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
Thoroughly wash and dry beaters.
In medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of egg whites into cake batter to lighten. Fold in remaining whites.
Spoon 2 cups of batter into each of the 8- or 9-inch cake pans; spread batter evenly. Divide remaining batter between the two 6-inch cake pans, spreading batter evenly.
Bake in 350 degree F oven for 20 to 25 minutes or until toothpick inserted near centers comes out clean.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans. Cool thoroughly on wire racks.

Prepare Fudge Frosting
Place one 8 - or 9-inch cake layer on serving plate. Spread top with about 3/4 cup of Fudge Frosting. Top with second 8 - or 9-inch cake layer. Spread top with about 3/4 cup more frosting. Top with remaining 8 - or 9 - inch cake layer. Spread top and sides of cake with about 1-1/2 cups of remaining frosting. Place one 6-inch cake layer in center of stacked cake. Spread top with about 1/2 cup of frosting.
Top with remaining 6-inch cake layer. Spread top and sides of 6-inch cakes with remaining frosting. Prepare Ganache. Spoon over top of cake, letting it drip down sides. Top with chocolate curls, if you like.

2 comments:

Mary said...

A belated Happy Anniversary to you and Frank! I'm sure it was that much happier if you made this cake for the celebration - it looks and sounds absolutely delicious.

Patti Phillips said...

Happy Anniversary! The cake looks spectacular and sounds yummy! I bet even the crumbs disappeared. :-)