I’ve tried a few flourless chocolate cake recipes and, quite honestly, they didn’t taste “flourless” - you know, that super-fabulously moist consistency that melts on your tongue and kind of sticks to your teeth, sometimes leaving a hill-billy smile. Anyway, I’m cheating here by offering a recipe that has a little flour but so much moisture goodness, you’d swear it was flourless. The original recipe actually calls for 1 1/2 cups of cake flour and 1 1/2 cups of cake flour, but I’ve changed the portions to meet my taste. I hope you like it.
Grandmothers’ Chocolate Cake
original recipe from Emily Luchetti
Makes one 8-inch 3-layer cake, serves 10-12 (or just one!)
1 1/2 C. plus 1 Tbsp. unsweetened cocoa powder
1 1/4 C. boiling water
1 1/2 C. cake (or pastry) flour (experiment with less if you like)
1 1/4 tsps. baking powder
1 1/4 tsps. baking soda
10 Tbsps. (1 1/4 sticks) unsalted butter at room temperature
2 3/4 C. firmly packed brown sugar
3 large eggs
1 1/4 C. buttermilk
1 1/4 tsps. vanilla extract
Preheat the oven at 350F. Butter three 8-inch round cake pans.
In a small bowl, whisk the cocoa and boiling water together, making a smooth paste. Set aside to cool. Sift the cake flour, baking powder, and baking soda onto a sheet of waxed paper.
Put the butter and brown sugar in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Cream on medium-high speed for 2 minutes, or until light and fluffy. Add the eggs, one at time, beating well after each addition. Decrease the speed to low and add the dry ingredients alternately with the buttermilk. MIx in the vanilla and cocoa paste.
Divide the batter evenly among the prepared pans. Bake the layers of cake for about 30-35 minute (I’d keep a watch starting at 25 minutes), or until a skewer inserted in the center comes out with some bits, you don’t want it bone dry. Transfer the cakes to wire racks and let cool completely. Unmold them by running a knife along the inside edge of each pan and inverting them.
The cake is wonderfully sinful on its own. However, if you’re feeling extra naughty, I’d add a wee-bit of buttercream frosting. And here’s my favorite recipe:
Buttercream Frosting
from Carolyn Miller
Makes about 2 cups, enough to frost an 8-inch 2-layer cake
1 large organic egg yolk (optional - I usually leave this out)
1 1/3 C. sifted confectioners’ sugar
2 tsps. vanilla extract
3/4 C. (1 1/2 sticks) unsalted butter at room temperature
In a warmed large bowl, combine all the ingredients. Beat at medium speed until smooth, about 5 minutes. Refrigerate until thick enough to use. (Note: Don’t leave it in the fridge too long as it will harden.)
Jeff
lizelleg