The Silver Palate’s Chocolate Cake Recipe - NYT Cooking
Food • December 2016 • Views: 2,840
Ingredients For the cake:
- ½ cup (1 stick) unsalted butter, plus extra for greasing pan
- 1 ¾ cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
- 3 ounces unsweetened chocolate
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 eggs, separated
- 1 teaspoon baking soda
- ½ cup sour cream
- 1 teaspoon baking powder
For the frosting:
- 2 tablespoons unsalted butter
- ¾ cup semisweet chocolate chips
- 6 tablespoons heavy cream
- 1 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
- Nutritional Information
- Nutritional analysis per serving (12 servings) 478 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 49 grams sugars; 4 grams protein; 71 milligrams cholesterol; 159 milligrams sodium
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Edamam
Preparation
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
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