Wednesday, October 20, 2004

Chocolate Cake

In honor of my 37th birthday tomorrow, herewith a recipe for chocolate cake!

1 cup of white granulated sugar
6 eggs, the largest you can find*
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 cup white flour
raspberry jam for the filling
powdered sugar for dusting the top

*If at all possible, the eggs should be at room temperature.

Preheat your oven to 400 degrees farenheit. Beat the eggs and sugar until they are light and fluffy. Combine the baking powder, flour, and cocoa powder, then fold into the egg and sugar mixture. Mix thoroughly, then pour equal amounts into two buttered tins that have been dusted with flour. I generally use nine inch ones. Bake for 50 to 60 minutes. When the cake is firm to the touch and begins to recede from the sides of the pan it should be done. Generally I insert the tip of a knife into each cake. If it comes out clean (non-sticky) they are done. Let the cakes cool, then fill the center with raspberry jam and dust over with powdered sugar. Alternately, of course, you could use a store-bought frosting...perhaps chocolate...and strew the top and sides with slivered almonds. This is also quite nice.

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