Stonewall Kitchen, LLC

Tuesday, January 27, 2009

National Chocolate Cake Day

Today is National Chocolate Cake Day. Shhhhh....I just don't want anyone to tell my kids, or it will be a chocolate cake extravaganza in order to properly celebrate this special day!

(image from

I always get the most comments from readers anytime I blog about chocolate, chocolate desserts, you name it! So, I hope to make many more readers happy with the following recipe for the "World's Easiest Chocolate Cake" from Epicurious:

World's Easiest Chocolate Cake (Mud Cake)
Gourmet December 1999
by Ashely-George Menger, New Vernon, NJ

Yield: Makes 2 small cakes (serves 12)
Active time: 20 minutes
Total time: 2 1/2 hours

"I adapted this recipe from The Fannie Farmer Baking Book," says Ashley-George Menger of New Vernon, New Jersey. "It's the easiest chocolate cake I've ever made—you don't even need a bowl. I love to serve it around the holidays, and with friends and family around, it disappears fast!" You can also make this cake in 2 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pans.


4 ounces unsweetened chocolate, chopped
3 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

Special equipment: 2 (7- or 8-inch) springform pans

Accompaniment: sweetened whipped cream and fresh berries


Preheat oven to 275°F. Butter springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).

Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes. Beat in bourbon, eggs, and vanilla. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).

Divide batter between springform pans (about 3 cups batter in each). Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.

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