January was filled with birthday parties and we used the opportunities to perfect the Glen-Mor Restaurant chocolate cake.
Servings: 12
Fresh
1-1/2 cup butter, divided, additional for greasing
3 eggs
1-3/4 cup milk, divided
Pantry
12 oz unsweetened chocolate, divided
2/3 cup cocoa powder, divided
2-3/4 cups sugar, divided
2-1/2 tsp vanilla extract, divided
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp baking soda
4 cups powdered sugar
1 cup boiling water
Prepare cake pans
Preheat the oven to 350 degrees-F. Line two round 9-inch with parchment paper cut into rounds. Butter top of parchment paper and sides of pans.
Melt chocolate for cake
Coarsely chop 4 oz. unsweetened chocolate and place in a double boiler over simmering water. Add 1/3 cup cocoa powder and 1 cup boiling water. Stir until chocolate melts and mixture thickens. Remove from heat and set aside to allow to cool slightly.
Make cake batter
In a large mixing bowl, cream 1 cup butter and 2-1/4 cup granulated sugar. Add eggs one at a time and beat until incorporated. Add 1 tsp. vanilla extract and melted chocolate mixture. In a separate bowl, sift together flour, baking powder, and baking soda. Add dry ingredients to the butter mixture alternately with 1 cup of milk, adding a little each time, begin and end with the dry ingredients.
Bake cake
Divide batter evenly between prepared pans. Bake 45 minutes or until an inserted toothpick comes out clean. Allow to cool in pans for 10 minutes then invert onto cooking racks. Let cake cool completely before icing.
Make icing
While cake is baking, coarsely chop the remaining 8 oz. of unsweetened chocolate. In double boiler over simmering water, combine chocolate, remaining 1/3 cup cocoa, remaining 3/4 cup milk, and remaining 1/2 cup butter along with 1/2 cup granulated sugar. Heat and stir until chocolate melts and mixture is smooth. Set aside and allow to cool slightly. Transfer chocolate to a large mixing bowl. Beat in confectioners’ sugar and remaining 1-1/2 tsp. vanilla extract. Set aside and let cool to room temperature.
Decorate and serve
Place 1 Tbsp. of icing at the center of the cake plate to secure the bottom layer during icing. Place one cake round in the center of the plate. Spread 1 cup of the icing on the top, making the icing thicker near the edge. Place the other cake round on top. Ice the entire cake evenly, using all of the icing. Decorate further as desired.
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