KEVIN KEISTER - email@example.com
Chocolate cupcakes were a perfect way to celebrate the last day of school and my children's various academic achievements.
But no ordinary cupcakes would do. I had to please two dark chocolate-loving adults and a cake-hating 8-year-old.
In her 2009 cookbook Bakewise, Shirley Corriher promises rich, moist chocolate flavor in her Deep Dark Chocolate Cake. Although it was a little tricky to make, the cake lived up to its billing.
After I had polished off my cupcake, I was looking forward to snagging a few bites off my daughter's plate. Not this time. The cake-hater had left only crumbs.
Deep, Dark Chocolate Cake
from Bakewise by Shirley O. Corriher
Nonstick cooking spray
2 3/4 cups sugar
3/4 teaspoon salt
3/4 cup Dutch process cocoa
1 teaspoon baking soda
1 cup water
1 cup canola oil
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour, sifted
4 large egg yolks
2 large eggs
1/4 cup buttermilk
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with paper liners and spray with cooking spray. (Or line two 9-inch cake pans with parchment paper and spray generously.)
Stir sugar, salt, cocoa and soda together in heavy saucepan.
Bring 1 cup water to a boil in another saucepan.
Pour boiling water over cocoa mixture, while stirring constantly. Place saucepan on medium heat and bring back to a boil. Keep stirring to prevent mixture from scorching. Turn off the heat and allow to rest in pan for at least 10 minutes.
Pour hot cocoa mixture into mixing bowl.
Add oil and vanilla and beat on low speed for about 10 seconds.
Beat flour into batter on low speed.
Add eggs, egg yolks and buttermilk, and mix just until incorporated.
Pour batter into prepared pans.
Bake until center springs back, about 25 minutes.
Cool for about 10 minutes on a rack before removing from pans. Cool completely before icing.
Basic Buttercream Icing
Cream together 1/2 cup butter and 1/2 cup shortening or margarine in mixing bowl, until soft. On low speed, beat in 2 teaspoons vanilla extract. Slowly add 4 cups sifted confectioners' sugar. Scrape down bowl as needed. Beat in 2 tablespoons milk until icing is smooth and creamy. Makes 3 cups.