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| Sin City Chocolate Cake in Two Layers With Chocolate Buttercream Frosting |
Recently a fellow traveller and chocolate enthusiast asked me for a simple but great chocolate cake recipe. I had to pick this one. Dense and intense, making 3 generous layers in one batch, rising enough for respectable layer cake, Michelle Urvater's Sin City Chocolate Cake Layers recipe is the clear choice. I return to it over and over. Page 150, Chocolate Cake.
Two layers went to an office potluck with my first husband, slathered in chocolate buttercream frosting. (The cake, not the man, was slathered.) Reportedly, it was loved and immediately, entirely consumed.
That third layer now waits in my freezer. Today it will get its thick coat of icing, be boxed, and return to the freezer, and tomorrow it will embark on it's postal trip to the capital of a large southern state. My sister, the chocolate cake book-buying benefactor, should find it in her mail this week. May cooler weather prevail. If the frosting is disheveled, she can serve it with whipped cream and Wilderness pie cherries. Maybe she should do that anyway.
Uh-oh. As soon as the little single layer Sin City Chocolate Cake was frosted, somebody (somebodies) ate it.
If an 8"cake is travelling or for some other reason being served from the pan, so all it needs is frosting on top, this recipe is just enough. For a more elegant presentation ( if elegance can happen with a disposable aluminum pan), shave contrasting chocolate generously over the top.
Just Enough Buttercream
4 ounces unsalted butter (1/2 stick) at summer room temperature
1/4 cup confectioners' sugar (If there's no powdered sugar, granulated sugar can be ground up in a blender. This may lend your frosting a gritty, interesting texture.)
3 ounces Ghirardelli white chocolate - broken, melted, cooled
1 tsp orange liqueur
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