Prep 30 mins
Cook 35 mins
Jim Dodge, San Francisco's most famous pastry chef, came up with this holiday treat. From "Plain & Fancy Cakes", Good Food Magazine, December 1988. Preparation time given does not include 45 minutes of cooling time.
- 88.74 ml unsalted butter, room temperature
- 236.59 ml sugar
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 78.07 ml unsweetened cocoa powder
- 118.29 ml milk
- 1 large egg
- 170.09 g bittersweet chocolate
- 177.44 ml unsalted butter (1-1/2 sticks)
- Heat oven to 375 degrees. Butter 8-inch round cake pan, 1-1/2 inches deep.
- Prepare chocolate cake: beat butter in mixer bowl until light. Add sugar; beat until smooth. Sift flour, baking powder, and cocoa together. Add half to butter mixture and blend. Mix in milk, then remaining flour mixture. Add egg and mix until smooth, about 3 minutes.
- Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes. Let cool completely in pan on wire rack.
- Prepare chocolate glaze: melt chocolate and butter in top of double boiler over hot water. Remove pan from water and stir until chocolate mixture is warm, not hot.
- Place wire rack over large piece of waxed paper. Remove cake from pan and place right side up on wire rack. Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife. Let stand until glaze is set, about 10 minutes.
- Slide metal spatula under cake and transfer to serving plate. Store in refrigerator but let warm to room temperature before serving.
Very quick cake to whip up - the hordes loved it and it vanished very fast. Versatile recipe as you could frost in different ways or layer with cream. We put ours with ice cream !!!