by sweet enough
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sweet enough's Notes:
Expand3/4 cups cocoa Ask a question about this ingredient
4 ounces semi-sweet chocolate Ask a question about this ingredient
2 cups boiling water Ask a question about this ingredient
1 cup unsalted butter, at room temp Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
4 eggs Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
2 1/4 cups flour Ask a question about this ingredient
2 scant teaspoons baking powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
8 ounces semi-sweet chocolate plus 3/4 cup heavy cream for the frosting Ask a question about this ingredient
1 cup good quality sour cherry jam Ask a question about this ingredient
preheat oven to 350 degrees. sift the flour, baking powder and salt together and set aside.
Ask a question about this stepplace the cocoa and 4 oz. of bittersweet chocolate in a bowl and pour in the boiling water. stir until all the chocolate is melted. set aside.
Ask a question about this stepcream together the butter and sugar until fluffy, about 3-5 minutes. beat in the eggs, one at a time, and the vanilla extract.
Ask a question about this stepalternate mixing in the dry ingredients and the melted chocolate mixture. do not over mix.
Ask a question about this steppour batter into two 9 inch cake pans and bake for about 20-25 minutes.
Ask a question about this stepto make the frosting, pour the cream into a saucepan over a medium heat and stir in the 8 ounces of chocolate. wisk until smooth and shiny.
Ask a question about this stepplace the jam in a saucepan over a medium heat and stir until it loosens enough to pour it over the cake.
Ask a question about this stepwhen the cakes are done and cooled invert one on to a plate and spread the cherry jam over it. I find it better to spread the jam over the "bottom" of the cake since it is always flat. place the other cake layer on top and pour the frosting over the whole thing. Decorate with whipped cream and cherries for an extra happy-looking cake.
Ask a question about this stepthank you! I'm glad to have the opportunity to share both with the food52 community.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
What a nice story! The addition of cherry jam sounds fantastic!