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Intense
Chocolate Cake
This
cake is so good and has such a following of chocolate fans that
I was flown half way across the world to bake it!
From
the shores of Maui Hawaii, I left my restaurant at The Grand
Wailea Resort Hotel & Spa and flew through the night to reach
my destination; The Pierre Hotel in New York City.
The
occasion - a gala dinner at New York's Tavern on the Green to
benefit Citymeals-on-Wheels, which feeds the homebound elderly.
Six other Chefs from spas around the United States and France
cooked up the appetizers and main course for the 600 dinner
guests while I whipped up this sublime chocolate cake. A perfect
end to a perfect evening!
All
of the ingredients for this cake are mixed right in the baking
pan so clean up is a snap!
Makes
16 servings.
Ingredients:
- 3
cups all purpose flour
- 2
teaspoons baking soda
- 1
teaspoon Kosher salt
- 2/3
cup unsweetened, Dutch processed cocoa powder
- 2
cups granulated sugar
- 1
Tablespoon finely ground espresso beans, or instant espresso
powder
- 2
teaspoons distilled white vinegar
- 2
teaspoons vanilla extract
- 2/3
cup canola oil
- 2
cups icy cold water
Preheat
oven to 350°. Sift into a greased 9x13 inch baking pan, the
flour, baking soda and salt. Combine the sugar, cocoa powder
and espresso together in a small bowl and mix thoroughly. Stir
into the flour mixture. Make three holes or wells in the flour
mixture.
Pour
vinegar into the first hole, vanilla extract into the second
hole and the canola oil into the third hole. Pour the icy cold
water over the entire mixture and stir well with a fork. Once
the mixture is almost completely combined and resembles a thick
cake batter, use a rubber spatula to turn over the flour stuck
in the corners and the bottom of the pan.
Bake
for 35-45 minutes until a cake tester inserted in the middles
comes out clean. Cool thoroughly before serving or eat it warm
with a dusting of confectioners sugar if you like! Drizzle melted
white and dark chocolates over the cake for a fancier version.
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