World's Best Chocolate Cake
Gerry Frank has long had a sweet tooth. When Franks friend, Sen Mark Hatfield, first ran for governor of Oregon in 1959, he made a plan. Hatfield said, If I win, Im going to have you appointed as the cake taster at the Oregon State Fair, Frank remembered. Hatfield won the race and Frank has been tasting cakes ever since. I take two bites of each cake, said Frank, who downs Pepto-Bismol to make it through the competitions. Of all the cakes he has judged, this adaptation of an early winner is his favorite.
Gerry Frank has long had a sweet tooth. When Franks friend, Sen Mark Hatfield, first ran for governor of Oregon in 1959, he made a plan. Hatfield said, If I win, Im going to have you appointed as the cake taster at the Oregon State Fair, Frank remembered. Hatfield won the race and Frank has been tasting cakes ever since. I take two bites of each cake, said Frank, who downs Pepto-Bismol to make it through the competitions. Of all the cakes he has judged, this adaptation of an early winner is his favorite.
- 1/2 teaspoon salt
- 1/2 cup water
- 1 cup butter
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 3/4 cups sugar
- 2/3 cup butter
- for cake:
- 1/2 cup whipping cream
- for frosting:
- 3/4 cup semi-sweet chocolate chips
- 2 1/2 cups confectioners' sugar
- Carbohydrate 103.615098900956 g
- Cholesterol 203.804861200866 mg
- Fat 56.394532535732 g
- Fiber 1.51049613523976 g
- Protein 5.37927600433163 g
- Saturated Fat 34.946001844701 g
- Serving Size 1 1 Serving (248g)
- Sodium 8632.66027946351 mg
- Sugar 102.104602765716 g
- Trans Fat 3.95678281353297 g
- Calories 917 calories
Step-by-step
- Heat oven to 350 degrees.
- Butter and flour two, 9-inch cake pans.
- Line bottoms with parchment or waxed paper cut into circles.
- Butter and flour paper.
- Sift together flour, cocoa, baking soda, baking powder and salt in a bowl.
- Cream butter in another large bowl with electric mixer.
- Gradually add sugar, beating at medium speed 1 minute.
- Add eggs, one at a time, beating a minute after each addition.
- Gradually add water and vanilla; beat 1 minute.
- Alternately add flour mixture and buttermilk, beating on low between additions, just until flour is no longer visible.
- Pour batter into prepared pans; tap pan to settle batter.
- Bake until toothpick inserted in the center comes out clean, about 30 minutes.
- Cool 10 minutes; invert cakes onto wire racks.
- Cool completely before frosting.
- For frosting, combine chocolate chips, butter and whipping cream in double boiler top; heat over water on medium heat, stirring, until mixture is smooth, 5 minutes.
- Remove from heat.
- Whisk in confectioners' sugar.
- Place pan over a bowl filled with ice; whisk until frosting holds its shape, about 10 minutes.
Checking the Center Without a Thermometer
Relying purely on kitchen timers guarantees dry results. Ovens vary wildly in calibration. Watch the edges of the 9-inch pans instead. The batter pulls away from the metal sides slightly when the structure sets. Insert a wooden toothpick into the exact center of the layer. Zero moist crumbs must cling to the wood when withdrawn. Pull the pans immediately at this precise moment to prevent residual heat from overbaking the crumb.
Chemical Interactions in the Batter
Cocoa powder is naturally acidic. Pairing it with baking soda initiates an immediate acid-base reaction that releases carbon dioxide gas. This gas gets trapped inside the gluten network built from the 2.5 cups of flour. Buttermilk provides extra acid while tenderizing the protein strands. Sifting the dry components together disperses the leavening agents evenly. Uneven mixing creates dense pockets and uneven rise.
Cooling and Frosting Mechanics
Inverting the hot layers onto wire racks prevents steam from condensing on the bottom crust. Cool the cakes completely until the internal temperature reaches room temperature. Warm sponge melts butter-based frostings instantly. Chill the cooked chocolate and cream base over an ice bath while whisking vigorously. The confectioners' sugar absorbs excess moisture and stabilizes the emulsion before spreading.
