287610 Sun Sep 09 19:12:00 -0700 2001 4 27 General Chowhounding Topics 0 1548119 I have a dream of chocolate cake -- light fluffy, chocolaty, with that perfect buttercream frosting. I am in possession of Callebaut bittersweet chocolate (purchased for the bargain price of $3.95 a pound) and faith. Does anyone have any recipes (or links) that will make my dream a reality? FYI, This is going to be modified black forest cake with a creme fraiche and cherry filling. Sun Sep 09 19:12:00 -0700 2001 0 Caitlin Wheeler 1 1548122 On page 950 of the latest version of Joy of Cooking you will find a recipe for Fudge Chiffon Cake which is so superior that it has become my all-purpose chocolate cake. It makes a large amount, but the best part about it is that you can freeze extra cake with no loss of eating quality (unlike with butter cakes) so you can eat your cake and have it too. If you don't have this or can't locate it, let me know and I'll email you the recipe. Sun Sep 09 20:06:49 -0700 2001 1548119 0 ironmom 1 1548134 and as I search, I find that for basic chocolate cake, they only use cocoa powder, not semisweet chocolate. However, they do use semisweet in some outrageously rich brownies, a flourless chocolate cake, and a fallen chocolate cake reminiscent of something you would order in a gourmet restaurant instead of making at home. I think the one that would take frosting the best would be the flourless one, so here is the recipe: THE ULTIMATE FLOURLESS CHOCOLATE CAKE Serves 12 to 16 Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. 8 large eggs, cold 1 pound bittersweet or semisweet chocolate, coarsely chopped 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch chunks 1/4 cup strong coffee or liqueur (optional) Confectioners' sugar or cocoa powder for decoration 1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil. 2. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes. 3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous. 4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days). 5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired. There you have it- enjoy! Oh, by the way- as I always say when I post something from Cook's Illustrated- head over to their website and have a look around. It's really good stuff, and the subscription to the website is definitely worth the money. JK Sun Sep 09 23:57:59 -0700 2001 1548119 0 JK Grence 1 1548138 Oh no -- it's finally happened -- Chowhounds are so tuned into each other that our food cravings are in synch. I've been wanting chocolate cake myself, bought a Jiffy mix and a can of buttercream frosting just yesterday, fixed it today, and had just consumed the first piece when I read your post. That was the quick & dirty solution. Not bad, but by the sound of it, yours will be much better. Enjoy! Mon Sep 10 01:04:57 -0700 2001 1548119 0 C. Fox 1 1548173 I don't have any of them here in the office with me, so I can't search, but check out any of Marcel Desaulniers' cookbooks (Death by Chocolate, Recipes from the Trellis, and others). I've made his Chocolate Damnation many times. It is a chocolate and raspberry extravaganza. First Layer: chocolate cheesecake in a chocolate cookie crust, with a raspberry coulée spread thinly over the top. Second Layer: half of a chocolate cake layer. More raspberry. Third Layer: chocolate mousse. More raspberry. Fourth Layer: the other half of the chocolate layer cake. More raspberry. Fifth Layer (Frosting): a thick coating of ganache. His recipes appear daunting, but are so well written that they are easy to follow, and the results actually resemble the pictures. Your Caillebaut chocolate fits right in. I've also used Scharffen Berger with equally as delectable result. Mon Sep 10 12:57:46 -0700 2001 1548119 0 LBQT