A Chocolate Lovers Cake

I'm not really a chocolate person but my family is, my friends are, the people who order from me are.... chocolate lovers! So a few posts ago I was searching for the perfect vanilla cake and went from one recipe to the next so here I am again, never satisfied and always looking for the Perfect Chocolate Cake Recipe. I personally think the frosting is the key to all of this chocolate addiction but you be the judge!

I am working on a couple of recipes but this week I will give you one from my favorite cookbook. A 1950 edition - The Gourmet Cookbook.

My Mom's.

I love everything about this. Each section has beautiful drawings and descriptions.

So onto page 629 "La Patisserie" To quote "First among the fine arts of the kitchen is la patisserie, & possible the most ancient of them, dating back to times when angry pagan gods could be appeased with sweet cakes" Hmmm... I love to bake but only to make family and friends and customers happy. But desserts have been around a long time and aren't going anywhere. For those of you who says they don't eat sugar, are on a diet, never eat dessert, Just Stop & appease yourself with a piece of cake!

Here is the recipe for Chocolate Layer Cake copied exactly!

Sift 2 scant cups sifted flour with 2 teaspoons double-acting baking powder and a pinch of salt. Cream 1/2 cup of butter, add 1 1/2 cups sugar gradually and blend until light and creamy. Add 4 well beaten egg yolks, one at a time, stirring well after each addition. Add 4 square of bitter chocolate, melted, 1 teaspoon vanilla extract, and the sifted flour mixture, alternately with a scant 1 1/2 cups of milk. Beat until well blended. Beat 4 egg whites until stiff but not too dry, gradually fold in 1/2 cup sugar and fold this into batter. Pour into 2 well buttered pans and bake in a moderate oven for 40 - 45 minutes. Cool the cakes on a cake rack and frost.

Let's modernize this just a bit! Preheat oven to 350. Line 2 8-9" pans with parchment paper. Make sure the eggs are at room temperature. Use whole milk & unsalted butter. Check the cakes after 25 minutes and turn in oven if necessary. You know your own oven. After completely cooled I slice each layer in half so you have a 4 layer cake. Much much better than a 2 layer cake. Don't be afraid to slice each cake in half, just make sure it is completely cooled. It's easier the next day.

I'll add the frosting recipe later. It's getting late.

let me know what you think! I used this for one of my wedding cake tops

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