Top-Notch Chocolate Cake Preparation Guide
Rewritten Chocolate Cake Recipe: A Tribute to Edna Lewis
Hey there, baking mate! I've got an incredible chocolate cake recipe to share with you that's inspired by the legendary Edna Lewis. While I didn't realize it at the time, my go-to chocolate cake recipe seems to share some roots with her "Very Good Chocolate Cake," as I uncovered later. So let's get baking and savor the rich, velvety goodness of this Southern-style chocolate cake!
Intrigued by the connection? I happened upon the gem of a recipe in Anne Byrn's excellent Substack, and once I saw the ingredients, I felt like I’d reconnected with a long-lost friend. The mix of strong-brewed coffee, sour cream, and vegetable oil called back to my own chocolate cake masterpiece.
I like using Dutch-process cocoa powder and a mix of baking soda and powder, which is a bit unconventional, I suppose. Though Lewis's recipe calls for cake flour, I usually go for all-purpose flour instead. And although neither of our recipes calls for a mixer, both can be stirred together by hand.
Reading through the detailed instructions, I was blown away by how recipes morph and change over time through countless kitchens. It comes as no surprise that Lewis's baking wisdom has rubbed off on many of us, whether we know it or not.
Now, onto the good stuff! Here's the revelation with a twist of my personal touch to pay homage to that Southern baking legacy:
Ingredients:- 2 cups granulated sugar- 1 1/2 cups all-purpose flour- 1/2 teaspoon salt- 3/4 teaspoon baking soda- 1 cup hot double-strength brewed coffee- 4 ounces unsweetened chocolate, finely chopped- 2 large eggs, at room temperature- 1/2 cup vegetable oil- 1/2 cup sour cream, at room temperature- 1 1/2 teaspoons vanilla extract
The Frosting:- 1 cup heavy cream- 8 tablespoons unsalted butter, cut into 1/2-inch pieces- 1/3 cup granulated sugar- 1/4 teaspoon salt- 1 pound semisweet chocolate, finely chopped- 1 cup hot double-strength brewed coffee- 1 teaspoon vanilla extract
Directions:1. Preheat the oven to 325°F (163°C).2. In a large mixing bowl, whisk together sugar, flour, salt, and baking soda.3. Pour the hot coffee over the finely chopped chocolate and let it melt completely.4. In a separate bowl, beat eggs, vegetable oil, sour cream, vanilla, and the coffee-chocolate mixture until well combined.5. Gradually stir the liquid mixture into the dry ingredients until completely blended.6. Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans.7. Drop each cake pan once onto the counter from a height of three inches to remove any large air pockets.8. Bake for 30-40 minutes, until the cake springs back slightly when gently tapped in the center or a toothpick inserted in the center comes out clean.9. Remove immediately from the oven and let them rest on cooling racks for 5 minutes before turning them out onto the cooling racks.10. To unmold, run a flat-edged knife or spatula between the cake layers and the sides of the pans.11. Allow the cakes to cool completely before peeling off the parchment bottoms and frosting.12. To make the frosting: Heat the cream, butter, sugar, and salt in a heavy saucepan until the butter is melted.13. Add the chocolate, and cook over low heat, stirring constantly, just until the chocolate is melted and the mixture is smooth.14. Remove from heat, and blend in the coffee and vanilla.15. Transfer the frosting to a bowl to cool, stirring occasionally, until of a spreading consistency (about 1 hour, depending on kitchen temperature).16. To assemble the cake: When the frosting is spreadable and the cake layers are completely cooled, put one layer on a serving platter, bottom side up, and frost the surface thickly.17. Top with the other layer, bottom side down, and frost the top and sides.18. Allow the cake to rest for two or more hours before slicing, covering it in the process.19. Enjoy!
Feel free to add a dash of Southern charm by serving this fabulous cake with a side of sweet tea or bourbon. And remember, we owe more than we often realize to those who came before us, like the inimitable Edna Lewis. So raise your forks and give this extraordinary chocolate cake a try!
P.S. If you're yearning for more insight into the original chocolate cake recipe, try seeking out Edna Lewis's "Very Good Chocolate Cake" in her cookbooks or online adaptations. Happy baking!
Note: The total time required to make this recipe is about 1 hour and 30 minutes to 2 hours for baking and cooling. The frosting needs about 1 hour to cool before spreading.
Recipe inspired by Edna Lewis's "Very Good Chocolate Cake" and adapted from Anne Byrn's article
- This chocolate cake recipe is a tribute to the legendary Edna Lewis, resembling her "Very Good Chocolate Cake" in ingredients and technique.
- The recipe incorporates strong-brewed coffee, sour cream, and vegetable oil, which also appear in Edna Lewis's original recipe.
- This revelatory birthday cake recipe is perfect for holidays occasions and various dessert needs, embodying Southern charm thanks to its rich, velvety texture.
- For the frosting, heavy cream, semisweet chocolate, and more hot double-strength brewed coffee create a decadent complement to the chocolate cake.
- Southern Living magazine or their online platform may have published this adapted chocolate cake recipe in one of their issues or blogs, serving as another homage to Edna Lewis's baking legacy.
- Fact: The headnote mentions that the total time needed to create this cake is about 1 hour and 30 minutes to 2 hours, allowing time for baking, cooling, and frosting.
