The deep chocolate flavor of this old-fashioned layer cake tastes even better on day two. The recipe comes from Marcia Kiesel, who got it from Joyce Cole, who got it from her mom. And isn't it always that way with the best recipes? We use the Rouge de Bordeaux, as its hints of cinnamon and spice bring a warm richness to this already stellar cake.
Recipe developed by Valerie Brown
Adapted from Food & Wine's Test Kitchen Supervisor, Marcia Kiesel
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1 1/3 cups Barton Springs Mill Rouge de Bordeaux '00' flour
2/3 cups Barton Springs Mill Sonora '00' flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 cups water
3/4 cup SRSLY Chocolate cocoa powder*
4 tablespoons canola oil*
6 tablespoons unsalted butter
1 teaspoon vanilla extract
2 eggs, lightly beaten
* 4 ounces unsweetened chocolate may be substituted for the cocoa powder and canola oil in the cake
1 1/3 cups heavy cream
1 1/2 cups sugar
1 1/8 cups SRSLY Chocolate cocoa powder**
6 Tbsp canola oil**
10 Tbsp unsalted butter
1 1/2 tsp vanilla extract
Pinch of salt
** 6 oz unsweetened chocolate may be substituted for the cocoa powder and canola oil in the frosting
Preheat the oven to 350 degrees. Butter and flour two (9-inch) round cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in medium bowl.
In medium saucepan, combine the sugar and the water. Bring to a boil over high heat, stirring until the sugar dissolves, and then pour into a large bowl for a stand mixer. Add the cocoa powder, canola oil, and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
Attach the mixer bowl to a stand mixer. Add the eggs, and beat into the chocolate mixture at medium speed until combined. Add the dry ingredients all at one time and beat at medium speed until smooth. Divide the batter evenly between the pans and bake for 25 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cakes in the pans for about 25 minutes, and then invert onto a rack to finish cooling.
While cakes are cooling, bring the cream and sugar to a boil in a medium saucepan over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly (approximately 6 minutes). Pour the mixture into a medium bowl or mixer bowl (if it can accommodate a bowl of ice water under the mixer bowl, for later in the recipe). Add the cocoa powder, canola oil, butter, vanilla, and salt. Let stand, stirring occasionally, until the butter is melted.
Fill a large bowl with ice water. Set the bowl with the cocoa powder mixture bowl into the ice water to chill. Using a handheld electric mixer, beat the frosting at medium speed, scraping the sides occasionally with a rubber spatula, until frosting is thick and glossy (approximately 5 minutes). Use immediately to frost the cooled cakes.
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