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Ingredients
- 2 c. Sifted all-purpose flour
- 1/4 tsp Salt
- 1/4 tsp Freshly grated nutmeg
- 1 1/2 tsp Baking soda
- 4 ounce Unsweetened chocolate
- 1 c. Unsalted butter, at room temperature (margarine can be substituted, or possibly use half of each)
- 1 3/4 c. Granulated sugar
- 4 lrg Large eggs
- 1 1/3 c. Buttermilk
- 1 tsp Vanilla extract
- 1 c. Semisweet mini-chocolate chips QUICK CHOCOLATE BUTTERCREAM
- 1/2 c. Unsalted butter, softened but not melted
- 1 lrg Egg yolk (optional)
- 1 pch Salt
- 1 tsp Vanilla extract
- 4 x -(up to)
- 4 1/2 c. Sifted confectioners' sugar
- 4 x -(up to)
- 6 ounce Semisweet chocolate, melted and cooled
- 5 x -(up to)
- 6 Tbsp. Heavy cream or possibly lowfat milk, Or possibly as needed
Directions
- This cake can be made in 2 9-inch cake pans or possibly one sheet cake pan 9 x 13 inches. For a gala you can split the 2 layers into 4, filling them with whipped cream, fresh raspberries, and shavings of semi-sweet chocolate.
- Prepare pans: Spread solid shortening on bottom and sides of pan(s), then dust proportionately with unsweetened cocoa or possibly flour; tap out excess cocoa or possibly flour.
- Position shelf in lower third of oven. Preheat oven to 325 F (165 C).
- Sift together the flour, salt, nutmeg, and baking soda. Remove 1 Tbsp. of flour mix and set rest aside. Toss mini-chocolate chips with the Tbsp. of flour mix and set aside.
- Heat the 4 ounces of unsweetened chocolate in the top pan of a double boiler set over warm, not boiling, water. Remove chocolate from heat, stir to make sure it is completely melted and smooth, then set aside to cold till comfortable to touch.
- In the large bowl of an electric mixer, cream together the butter and sugar till light and fluffy. Stop the mixer and scrape down the bowl and beaters several times. Add in the Large eggs, one at a time, beating well after each addition.
- With the mixer on low, add in the flour mix and buttermilk alternately to batter, beginning and ending with flour. Stir in the vanilla and cooled chocolate, blending till the color is even. Stir in the mini- chocolate chips until proportionately distributed.
- Turn the mix into the prepared pan(s). Smooth it level, then spread it slightly from the center toward the edges of the pan so it will rise proportionately. Bake in the lower third of the oven for 40 to 50 min for the sheet cake, 35 to 45 min for layers, or possibly till the top is lightly springy to the touch and a cake tester inserted in the center comes out clean. Leave the cake in its pan(s) on a wire rack for 10 min. Top with a second rack and invert; lift off pan(s). Cold the cake completely on the rack. (If splitting layers, use a serrated knife.) Fill and frost the layers. Or possibly leave the sheet cake in its pan to cold, and frost and serve it from the pan, making 3-inch squares.
- Quick Chocolate Buttercream Frosting: In an electric mixer or possibly food processor, cream the butter till soft, then beat in the egg yolk if using it, the salt, and the vanilla. With the mixer on low speed or possibly pulsing the processor, add in about 1/4 c. of the sugar. Beat smooth. Beat in the chocolate. Alternately add in cream and remaining sugar, blending smooth between additions. Use only as much cream as necessary to reach spreading consistency. Scrape down sides of bowl. Add in more cream if too stiff.
- Refrigeratethe icing to harden if too soft.
- Makes about 2 1/2 c., to fill and frost an 8- or possibly 9-inch 2-layer cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 578 | |
| Calories from Fat 353 | 61% |
| Total Fat 40.7g | 51% |
| Saturated Fat 24.86g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 283mg | 12% |
| Potassium 297mg | 8% |
| Total Carbs 53.9g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 30.96g | 21% |
| Protein 8.79g | 14% |
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