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We adapted the cake recipe from How America Eats and topped it with a frosting also in the book.

Aunt Sabella’s Black Chocolate Cake with Fudge Icing Aunt Sabella’s Black Chocolate Cake with Fudge Icing
We adapted the cake recipe from How America Eats and topped it with a frosting also in the book.
Yield: makes 1 8" cake

FOR THE CAKE:

  • 2 oz. unsweetened chocolate, chopped
  • 5 tbsp. plus 1 tsp. unsalted butter, softened
  • 1 14 cups sifted flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup sugar
  • 2 egg yolks

FOR THE FROSTING:

  • 2 14 cups confectioners’ sugar, sifted
  • 5 tbsp. cocoa
  • 6 tbsp. unsalted butter, melted
  • 5 tbsp. hot freshly brewed coffee
  • 1 12 tsp. vanilla extract

Instructions

  1. Preheat oven to 350º. Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an 8″ square cake pan with 1 tsp. of the butter and set aside. Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
  2. Beat sugar and the remaining 5 tbsp. butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40-50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
  3. For the frosting: Sift confectioners’ sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.

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