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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 12 |
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Maida Heatter Ingredients:
3 ounces unsweetened chocolate |
1 3/4 cups sifted cake flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 lb sweet butter |
1 1/2 cups sugar |
2 large eggs |
2 tablespoons white vinegar, plus |
1 1/2 teaspoons white vinegar |
1 cup milk |
6 ounces unsweetened chocolate |
1/4 lb sweet butter |
2 1/4 cups powdered sugar |
2 large eggs |
3 tablespoons hot water |
1/2 teaspoon vanilla extract |
Directions:
1. Position oven rack in center of oven; preheat to 350°; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
2. Add chocolate to the top of a small double boiler over hot water on medium heat.
3. Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
4. Sift together the flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl of a stand mixer, cream the butter.
6. Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
7. Mix in the vinegar—the mixture should look curdled.
8. Add in melted chocolate and beat only until smooth.
9. On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
10. Place half the batter in each prepared pan and smooth the tops.
11. Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
12. Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
13. Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
14. Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
15. Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
16. Cover until partially melted, then uncover and stir until completely melted.
17. Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
18. Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about 3/4 the depth of the large bowl.
19. Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
20. With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
21. Spread a scant 1/3 cup of icing about 1/4 inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
22. Remove the strips of waxed paper by gently pulling each one out toward a narrow end.
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