Tuesday, June 14, 2011

Best Chocolate Cake Recipe At Andon-Reid Inn Bed and Breakfast

At our bed and breakfast in Waynesville, NC we have the best chocolate cake recipe you'll ever make. I've been making this cake since October 1983 for all sorts of occasions. Most requested are birthdays, baby showers, my sisters wedding shower, graduations, but most of all dessert for Father's Day. This is my dad's favorite cake. I don't get to celebrate Father's Day with my dad to often and this year is no different, but he will be visiting Andon-Reid Inn Bed and Breakfast on his birthday when he will turn 85. You can be sure that this cake will make an appearance.

                                                                                              
McCall's Perfect Chocolate Cake
October 1982

This is the most delicious chocolate cake you ever tasted!  Moist, light, sinfully rich, made with cocoa, lots of chocolate and whipped cream, it can't be found in a bakery or made from a cake mix.  Follow this recipe exactly--accurate measurements, no substitutions, the right pan size--and you'll have a perfect dessert.

CAKE:

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract

FROSTING:

1 pkg (6 oz.) semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2 1/2 cups unsifted confectioner's sugar

FILLING:

1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.  Cool completely.  Sift flour with soda, salt, and baking powder. Preheat oven to 350 F.  Grease well and lightly flour three 9 by 1 1/2 inch layer cake pans.

In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light--about 5 minutes.  At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture.  Do not overbeat.  Divide evenly into pans; smooth top.  Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.  Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks. 

Frosting:  In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth.  Remove from heat.  With whisk, blend in 2 1/2 cups confectioners; sugar.  In bowl set over ice, beat until it holds shape.

Filling:  Whip cream with sugar and vanilla; refrigerate. 

To assemble cake:  On plate, place a layer, top side down; spread with half of cream.  Place second layer, top side down; spread with rest of cream. Place third layer, top side up.

To frost:  With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving.  To cut, use a thin edged sharp knife; slice with a sawing motion.  Serves 10-12.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina My Zimbio
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