Chocolate Cake (What better way to show love?)

I was asked to go to Miami for two and a half week with work. To many of you this may sound glamorous and exciting. The reality: I will be seeing the inside of a resort kitchen for the entire time. The company I work for is going there to cater a special “get away” for Passover. It will be an exciting challenge, but I will be gone for two and a half weeks without my husband & puppies. I will miss them terribly, so I wanted to make them something special they could snack on while I was gone. (By them I mean Brian…I know chocolate is not good for dogs!) So a chocolate cake comes to the rescue! What better way to show my love and the fact that I will miss them? The chocolate cake recipe here was always a big hit at my bakery. It was commonly ordered for wedding cakes and real popular at every holiday. I prefer a fruit filling layered in the cake to compliment and contrast the rich moist chocolate flavor of the cake. I used a strawberry preserve that is not too sugary and not artificially tasting. The simple buttercream icing is perfect for the rich chocolaty inside. I hope you try if for your loved ones.

(I am not sure I will have to time to post over the next couple of weeks. I hope you all are enjoying the start of spring. Happy Cooking to you all!)


Chocolate Cake

2 cups of AP Flour

1 tsp of baking soda

½ tsp of salt

1 ¾ cup of hot coffee, freshly brewed

¼ cup of Jack Daniel’s

6 oz of unsweetened chocolate (chopped)

8 oz of butter (cut into small pieces)

2 cups of sugar

2 eggs (at room temperature)

1 tsp of vanilla

1 batch of Buttrcream

First, pre-heat your oven to 300 degrees. Grease and line (w/ parchment) 2 baking pans 8 to 9 inches. Sift together dry ingredients into a bowl.

Next, combine the hot coffee, Jack Daniels, chocolate and butter in a large bowl. Cover and let sit until chocolate has melted. Once all melted, uncover and whisk in the sugar and let cool.

Then, whisk in the flour mixture little at a time. Once the flour mixture is combined whisk in the eggs and vanilla. Be sure all is combined! Pure your batter into prepared pans and bake for 30 - 45 minutes, or until cake is firm and a tooth pick comes out cleanly when inserted in its center.

Finally, remove from oven and place on a surface to cool. Once cool run knife around edge of pan before removing cake. Pop out of pan and chill completely until ready to decorate and serve.

Note: I chose to put three layers of filling in the cake. If you would like to do this slice your cake length wise after it is well chilled. Fill with a thin layer of jam and stack the cakes evenly. Chill about an hour in your refrigerator before coating it in the buttercream.