Mrs. D's 'She Ain't Heavy' Chocolate Cake
Cake:
1 tablespoon unsalted butter, melted
2 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
3/4 pound (3 sticks) unsalted butter, cut into 1/2-ounce pieces
3 large eggs
11/4 cups whole milk
1 teaspoon pure vanilla extract
Cocoa Icing:
11/4 pounds confectioners' sugar
11 /4 cups unsweetened cocoa powder
1 1/4 pounds (5 sticks) unsalted butter, cut into 1/2-ounce pieces
1/2 cup whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 F. Lightly coat the insides of three 9-by-1½-inch
cake pans with some of the melted butter. Line the bottoms of the pans with
parchment paper (or wax paper), then lightly coat the paper with more melted
butter. Set aside.
In a sifter combine the cake flour, cocoa powder, baking soda, baking powder
and salt. Sift onto a large piece of parchment paper (or wax paper) and set
aside.
Place the sugar and the 3/4 pound butter in the bowl of an electric mixer
fitted with a paddle. Mix on low speed for 1 minute, then beat on medium
until soft, about 2 minutes. Scrape down the sides of the bowl and the
paddle.
Continue beating on medium for an additional 2 minutes until very soft.
Scrape down the sides of the bowl and the paddle. Add the eggs one at a
time, beating on medium for 30 seconds after each addition, and scraping
down the sides of the bowl once the eggs have been incorporated.
Operate the mixer on low while gradually adding about half of the dry
ingredients, followed by about half of the milk. Once these ingredients have
been incorporated, about 1½ minutes, gradually add the remaining dry
ingredients, followed by the remaining milk; mix until incorporated, about
1½ minutes.
Scrape down the sides of the bowl and the paddle. Don't be concerned if the
batter looks a bit odd texturally at this point (because of the interaction
between the milk and butter); it will come together nicely with the next
step.
Add the vanilla extract and mix on low for 5 seconds; beat on medium for 1
minute until thoroughly combined. Remove the bowl from the mixer and use a
rubber spatula to finish mixing the ingredients until thoroughly combined.
Immediately divide the cake batter among the prepared pans (about 2 1/4cups
in each pan), spreading evenly (an offset spatula would work best).
Bake on the top and center racks in the oven until a toothpick inserted in
the center of each cake layer comes out clean, about 35 minutes. (Rotate the
pans from top to center halfway through the baking time.)
Remove the cake layers from the oven and cool in the pans for 15 to 20
minutes at room temperature. Invert the cake layers onto cake circles (or
cake plates) wrapped with plastic wrap or lined with parchment paper or wax
paper. Carefully peel the paper away from the bottoms of the layers.
Refrigerate the cake layers while preparing the icing.
Cocoa Icing: In a sifter combine the confectioners' sugar and cocoa powder.
Sift onto an extra large (about 12 by 20 inches) piece of parchment paper
(or wax paper) and set aside.
Place the butter in the bowl of an electric mixer fitted with a paddle. Mix
on low speed for 1 minute; increase the speed to medium and beat for 2
minutes until soft. Use a rubber spatula to scrape down the sides of the
bowl and paddle. Beat on medium for 2 more minutes until very soft. Scrape
down the sides of the bowl and paddle.
Operate the mixer on the lowest speed (stir) while gradually adding about
half the amount of dry ingredients, followed by half the amount of milk.
Once these ingredients have been incorporated, about 2 minutes, add the
remaining dry ingredients, followed by the remaining milk; mix until
incorporated, about 2 minutes. Scrape down the sides of the bowl and the
paddle.
Beat on medium for 1 more minute until very soft and fluffy. Add the vanilla
extract and mix on low for 5 seconds; increase the speed to medium and beat
for 1 minute until very soft and fluffy. Remove the bowl from the mixer and
use a rubber spatula to finish mixing the icing until thoroughly combined.
Remove the cake layers from the refrigerator. Turn one of the layers onto a
clean cake circle (or cake plate), then peel off the paper. Use a cake
spatula to spread 11/2 cups of icing evenly and smoothly over the top and to
the edges of the cake layer.
Turn a second cake layer onto the iced layer, then peel off the paper. Use a
cake spatula to spread 11/2 cups of icing evenly and smoothly over the top
to the edges of the cake layer. Turn the remaining cake layer onto the
second iced layer and gently press the layers into place.
Spread the remaining icing over the top and sides of the entire cake.
Refrigerate the cake for 1 hour before serving.
To serve: Heat the blade of a serrated slicer under hot running water and
wipe the blade dry before making each slice. Keep the slices at room
temperature for 15 to 20 minutes before serving.
Makes 12 servings.
Chef's note: This cake may be prepared over 2 days.
Day 1: Bake the "She Ain't Heavy" Chocolate Cake Layers. Once they're
cooled, cover each layer with plastic wrap and refrigerate.
Day 2: Make the Cocoa Icing. Assemble the cake as directed in the recipe.
Refrigerate for 1 hour before serving.
After assembly, you may refrigerate the cake for 3 to 4 days before serving.
To avoid permeating the cake with refrigerator odors, place the cake in a
large, tightly sealed plastic container.
"Celebrate With Chocolate" by Marcel Desaulniers
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