The ChocolateDoctor’s Chocolate Cake Epitome

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

There’s a lot to be said when it comes to chocolate cake. But just like with everything else in life, not all chocolate cakes are created equal. The most important thing about a great chocolate cake is that it actually has to taste like chocolate. The consistency should be moist and dense, because chocolate is dense and that’s what you get from this recipe. When it comes to chocolate, this recipe takes the cake. It’s a simple and basic and packs a big chocolate wallop. It is the companion cake to our Choclatique Epitome truffle collection inspired by the growing demand for fine, dark, heirloom chocolate. It is all that the name implies; after all it’s from Choclatique.

Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 12

Ingredients:
For the cake:

3 cups all-purpose flour
1/2 Cup Choclatique Natura Unsweetened Cocoa Powder, 3 tablespoons for dusting
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
1 cup buttermilk
1 large egg
2 teaspoons baking soda
1/2 cup boiling water
1/4 cup very hot coffee
1/4 cup Grand Marnier (or other strong orange-flavored liqueur)
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/4 Choclatique Dark Chocolate Chips

For the frosting:
3 oz. cream cheese, softened
1/2 cup unsalted butter (1 stick), softened
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon fresh orange zest
1 cup confectioner’s sugar

Directions:

  1. Preheat an oven to 350°.
  2. In a large bowl, sift together the flour, cocoa powder and salt.
  3. In a separate bowl, combine the sugar, oil, buttermilk and egg; mix well.
  4. Add the dry ingredients to the egg mixture and beat well.
  5. Add the baking soda and then add the boiling water, hot coffee and orange liqueur. Mix well.
  6. Stir in the vanilla and almond extracts.
  7. Dust the chocolate chips with cocoa powder to prevent them from sinking to the bottom of the cake. Fold the chips into the batter. The batter will be very thin.
  8. Pour into a greased and cocoa powder dusted 9 x 13 cake pan and bake for 40 to 45 minutes or until a cake tester comes out clean.
  9. Let the cake cool completely before frosting.

For the frosting:

  1. Cream together the cream cheese, orange zest and butter until fluffy.
  2. Add the vanilla and almond extracts, sift in the powdered sugar and beat until well blended, creamy and smooth.

ChefSecret: You can make it in advance and keep it in the freezer – it still tastes great!

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