Old-Fashioned Chocolate Layer Cake

From the episode Old-Fashioned Chocolate Cake

Why This Recipe Works

The mixing method was the key to getting the right texture for our chocolate layer cake recipe. After trying both creaming and "reverse creaming," we turned to ribboning— whipping eggs with sugar until they double in volume, then adding the...

Why This Recipe Works

The mixing method was the key to getting the right texture for our chocolate layer cake recipe. After trying both creaming and "reverse creaming," we turned to ribboning— whipping eggs with sugar until they double in volume, then adding the butter, dry ingredients, and milk. The egg foam aerated the cake, giving it both the structure and the tenderness that neither creaming nor reverse creaming could provide. To give our open-crumbed cake rich chocolate flavor, we simply melted unsweetened chocolate and cocoa powder in hot water over a double boiler, then stirred in sugar until it dissolved before adding the chocolate mixture to the batter.

Old-Fashioned Chocolate Layer Cake