When I decided to change this blog to a food blog, one of my goals was to find recipes and try them out. So, since this week’s recipe exchange sponsor is Scharffen Berger Chocolate and I had already promised my husband a chocolate cake, I decided to visit the Scharffen Berger website and try one of their chocolate cake recipes.
Looking over the recipe I chose, I already knew it would be something of a challenge for me. Little did I know that the entire day would end up being a challenge. The recipe is for a three layer cake but I only have two 8” cake pans and two 9” cake pans, so I left home to buy another 9” cake pan. I got two blocks before my engine belt blew and I spent the next three hours waiting for a tow truck, going to the mechanic and picking up my husbands car. Needless to say, I never got another cake pan.
NOTE: Instructions for the cake say to follow the directions carefully because this can can be temperamental. It is not difficult, but requires adherence to the recipe.
This chocolate cake was a success. My husband says it is delicious so I’m taking some to work today to share with my co-workers. If you decide to make this cake with all Scharffen Berger chocolate, it is fairly expensive. With this in mind, I followed each instruction to the letter. 
One of the first things I like to do when baking, is collect all of my ingredients. This helps me stay organized and ensures that I have all the ingredients that I’ll need. I really hate running to the store because I’m missing an ingredient.
After collecting the ingredients. I greased and floured my cake pans, cut out my parchment paper, chopped and melted the 99% chocolate.
After the chocolate was melted, I set it aside to give it time to cool. The cooled chocolate was added to the butter/sugar mixture.
Beat the egg whites and fold into the batter.
I put my cake in the oven and waited for the results. The only change I made to the recipe was to use two 8″ pans and four mini bunt pans.
Ingredients
- 6 ounces Scharffen Berger 99% Cacao Unsweetened Chocolate
- 2 cups sifted cake flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup brown sugar
- 1 cup plus 1/4 cup superfine granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs plus 2 eggs separated
- 1 generous cup sour cream
- 1 cup whole milk, room temperature
- 12 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
- 12 ounces (1-1/2 cups) or 1 can evaporated milk
- 6 tablespoons unsalted butter
- 2 tablespoons coffee liquor plus 1/4 cup for cake assembly (optional)
Directions
- Preheat oven to 350 degrees F. Lightly grease the bottoms and sides of three 9 inch round pans. Line the bottoms with parchment paper.
- Melt the chocolate in the top of a double broiler or in a bowl placed over hot, but not boiling water. Let the chocolate cool for 10 to 15 minutes.
- Sift the flour and measure 2 cups by spoonfuls without compacting the flour. Mix together the flour, baking soda and salt. Then sift the combination into a bowl or onto wax paper.
- In an electric mixer with the paddle attachment, beat the butter until it is light and fluffy. Add the brown sugar and continue beating until creamed. Gradually, 2 tablespoons at a time, add 1 cup of the granulated sugar. This should take about 6 minutes. The mixture will be very light in both color and texture. Scrape down the sides of the bowl as you beat. Beat in the vanilla extract.
- Break 2 eggs into a small bowl. Add 2 additional egg yolks (whites will be beaten separately). Whisk until frothy and add to the butter/sugar mixture. Add the sour cream, then the cooled chocolate.
- At low speed, alternatively add the milk and the flour mixture in several additions. Do not overbeat
- In a clean bowl with a wire whisk, beat the egg whites until frothy, increase the speed and gradually add the remaining 1/4 cup sugar, one teaspoon at a time. Continue beating until the whites are stiff and shiny.
- Fold the beaten egg whites into the batter. Be sure there are no white lumps.
- Divide the batter into three portions when pouring into the prepared pans.
- Bake for 15 minutes, then move the pans around in the oven so they all bake evenly. Bake for an additional 10 minutes or until the centers bounce back when lightly touched and the cakes begin to pull away from the sides of the pan.
- Melt the chocolate in the top of a double broiler or in a bowl over simmering but not boiling water.
- Put the evaporated milk, butter and 2 tablespoons of coffee liquor in the bowl of a food processor. Add the chocolate and process until the frosting is thick and creamy. Use immediately to frost the cake. If the frosting is not thick enough to frost the cake immediately, refrigerate it for half an hour or let stand at room temperature for one hour until it is sufficiently thick. Then frost the cake.
- Remove the cake layers from pans. Peel off the parchment paper. Place first layer on serving platter. Sprinkle generously with Tia Maria. Spread a layer of the frosting. Place the second layer on top. Continue each step until all layers are used. Frost the top and sides of the cake.
Join in the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger Chocolates. This week’s submitted recipes must be chocolate.
Hi Valerie,
You know chocolate is Ricky’s favorite. Usually german chocolate with chocolate icing. Will have to try this one.
Zenobia
Hey Mrs. Valerie:
Thank you for the cake! It was DELICIOUS!!! You just keep right on baking and I will keep right on eating.
Always,
Randa
Randa, I’m glad you enjoyed the cake. I got Corwin’s text; he also said it was delicious. Thanks for your support.
Zenobia, I recently found a German chocolate cake that I want to try. I’ll try to remember it’s Ricky’s favorite so I can ask him to be a tester.
My husband I were able to sample your cake. I’m not a huge fan of dark chocolate but I thought the cake was good. My husband, on the other hand, loves dark chocolate and thought this cake was absolutely delicious. He couldn’t stop saying, ” Umm… This is good. This is soooo good! This is so delicious! I really like this.” Thanks for the sample of the cake. We really enjoyed it. Keep up the good work!
What a beautiful cake! Thanks so much for linking this up to the Holiday Recipe Exchange.
This cake was something of a challenge for me but it was worth the effort. In terms of beautiful cakes, the one you recently posted - The Best Chocolate Cake - is a think of beauty.
Looks so good! I am having a spa party this weekend have to try this recipe!
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