{"id":467,"date":"2009-08-19T20:40:45","date_gmt":"2009-08-20T03:40:45","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=467"},"modified":"2011-08-29T01:46:49","modified_gmt":"2011-08-29T08:46:49","slug":"chocolate-cake","status":"publish","type":"post","link":"https:\/\/recipes.cuppylicious.net\/?p=467","title":{"rendered":"Chocolate Cake"},"content":{"rendered":"
\"Chocolate<\/a>

Chocolate cake with cream cheese frosting<\/p><\/div>\n

Total time:\u00a0 1 hour.<\/p>\n

Adapted from the Devil’s Food Cake Cockaigne recipe found in the Joy of Cooking. Makes two 9-inch round pans.<\/p>\n

5 ounces semisweet chocolate (about a cup!)
\n2 cups cake flour
\n1 cup milk, divided in half, room temperature
\n1 cup brown sugar, firmly packed
\n3\/4 cup white sugar
\n3 eggs, separated (means separate the yolks and the egg whites), room temperature
\n1\/2 cup butter, room temperature
\n1\/4 cup water, room temperature
\n1 tsp baking soda
\n1 tsp vanilla, room temperature
\n1\/2 tsp salt<\/p>\n

Preheat the oven to 350.<\/p>\n

In a double boiler<\/a>, cook and stir chocolate, 1\/2 cup milk, brown sugar and 1 egg yolk until smooth and thick. Set aside.<\/p>\n

In a medium bowl, sift or mix together baking soda, salt, and flour. Set aside.<\/p>\n

In a large bowl, beat butter until soft. Add sugar and mix until smooth. Beat in the other two egg yolks one at a time until smooth.<\/p>\n

Add about 1\/3 of the flour mix to the butter mixture. Mix until smooth. Add the vanilla and water, mix until smooth. Add another 1\/3 of the flour mix, mix until smooth (see a pattern here?). Add 1\/4 c of milk, mix until smooth. Add the remaining flour mix, mix until smooth. Add the remaining milk, mix until smooth.<\/p>\n

Stir in the chocolate mix (until smooth!!).<\/p>\n

In a separate bowl, whip two egg whites until stiff but not dry. Fold them lightly into the cake batter.<\/p>\n

Bake in greased pans about 25 minutes or until a toothpick comes out clean.<\/p>\n

Shown here with cream cheese frosting (3\/4 c powdered sugar, 4 T cream cheese, 1 T heavy cream).<\/p>\n

I always use semisweet chocolate morsels when I bake cookies, so that’s what I had on hand. The original recipe calls for 2-4 ounces of unsweetened chocolate and an additional 1\/4 cup white sugar.<\/p>\n

I realized *after* I mixed everything together that I don’t own 9 inch round cake pans… so I used my brownie pans instead.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Chocolate cake from scratch. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,29,45],"tags":[25,33,28],"_links":{"self":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/467"}],"collection":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=467"}],"version-history":[{"count":11,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/467\/revisions"}],"predecessor-version":[{"id":1157,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/467\/revisions\/1157"}],"wp:attachment":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}