Recipe for Chocolate Cake from Blue Smoke
I found a message posted on this site from 2005 which mentioned a recipe for Blue Smoke's Chocolate Cake that was published in Bon Appetit, probably in April 1994. The poster was looking for the directions for making the frosting. My husband absolutely loves this cake, and his birthday is coming up. I've looked high and low for the recipe (no luck on epicurious.com) but can find no other reference to it.
If anyone has the old issue of Bon Appetit and can post the recipe, I would be very grateful!
Iamemilyking~~you are a doll !!!!~~I have looked high and low in every thrift store through all older issues of Bon Appetite's back issues and as a matter of fact was just looking over another chocolate cake base to use in a recipe when low and behold up you popped with a recipe i never thought would be found out ~~how wonderful this Chowhound family is!!!!!~~you rock woman!!!!and made my year!!! thanks a billion ~~big smile :)
I have the recipe! My husband and I went to Blue Smoke for his birthday in 2004 and the next year I wanted to make the out-of-this-world chocolate cake as his birthday cake at home. I emailed Blue Smoke and the pastry chef Jennifer Giblin, sent me the recipe! I have been making it every year for 10 years now. Enjoy!
Chocolate Layer Cake
Pastry Chef Jennifer Giblin
Blue Smoke Restaurant
3 ½ C. Sugar
6 oz. Oil
1 Tablespoon Vanilla Extract
1 ½ C. Buttermilk
1 ½ C. Coffee
2 2/3 C. Flour
1 ½ C. Cocoa Powder
1 ½ teaspoon Salt
1 ½ teaspoon Baking Powder
1 Tablespoon Baking Soda
Grease and line with parchment paper a cake pan or baking sheet.
Preheat oven to 350
In the bowl of a mixer fitted with a whisk attachment, whisk together the sugar, eggs, and oil. Add the vanilla, buttermilk, and coffee and continue to whisk. Sift together the flour, cocoa powder, salt, baking powder and baking soda. Add all of the dry to the wet and whisk for 2 minutes on medium speed. Scrape down the sides of the bowl and whisk for an additional minute to insure batter has no lumps. Fill cake pan half way and bake until cake springs back and the edges are coming away from the sides, about 20 minutes depending on the height and size of the pan.
Enough batter to make 1 10” round cake (3 layers)
12 oz. Bitter Sweet Chocolate, chopped
10 oz. Milk Chocolate, chopped
¾ C. Cocoa Powder
3 oz. Coffee
3 oz. Buttermilk
1 ¼ c. Powdered Sugar, sifted
2 C. Butter, softened
2 T. Vanilla
1/8 t. Salt
¼ c. Corn Syrup
Melt the Chocolates together and let cool to room temperature. In a saucepan mix the cocoa powder, coffee, and buttermilk and cook over medium heat until boiling, make sure to continually stir with a spatula and scrape the bottom of the pan as to not let the cocoa scorch. Let mixture cool to room temp. In a mixer, cream the butter, powdered sugar and the vanilla only until there are no lumps. Add the cooled cocoa mixture, and stir until incorporated. Add the melted chocolate and fold in. Finish with a pinch of salt and the corn syrup.
Enough to frost one 10 “cake
This sound wonderful. I have a question about the directions. When they indicate "Fill cake pan half way and bake until cake springs back and the edges are coming away from the sides, about 20 minutes depending on the height and size of the pan.
Enough batter to make 1 10” round cake (3 layers)," do you make this in 3 layers and what size pan. The instructions say to fill the cake pan half way and says nothing about the number of pans. Would like to make this this coming weekend, but don't want to mess it up because of misunderstanding the directions. Thank you for clarifying.