Colophon Cafe Chocolate Chunk Cake
-a dark, dense, chocolate cake that's not too sweet, with a chocolate frosting to match. I also spread several tablespoons of fresh raspberry jam between the second and third cake layers to cut the full-on chocolate power of this cake.
2/3 c. cocoa powder
1 c. boiling water
First, add the boiling water to the cocoa powder, whisking slowly. Set this aside as you prepare the rest of the batter.
3/4 c. softened butter
1 1/4 c. brown sugar
2/3 c. sugar
1 egg yolk
1 Tbs. vanilla
Cream the butter and sugars, add the eggs and yolk, then the vanilla. Once creamed, mix in the slightly cooled cocoa mixture.
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
And, blend to combine. Then, with your stand mixer on medium-low, slowly pour in
1 2/3 c. buttermilk
Scrape the sides of the bowl and mix again for 60 seconds.
Pour batter into baking-sprayed 10-inch square baking pan and bake at 350-degrees F for about 35-40 minutes, or until toothpick-test comes out clean. (I used a professional anodized aluminum baking pan, so baked my cakes at 325-degrees F for almost 50 minutes).
I baked two of these, then sliced each cake layer into two layers to fill and stack. I filled with the Colophon's chocolate frosting, slightly modified with vanilla extract, and frosted the whole cake with it too, then topped it with my usual buttercream (which I don't measure anymore, and would guess that I make with only about 5 c. of powdered sugar now) with a splash of almond extract and about 1/3 cup of cream cheese, plus some powdered lemon peel from Penzey's.
Colophon Chocolate Frosting
1 c. softened butter
1 1/2 c. cocoa powder
1 tsp. vanilla
3 1/2 c. powdered sugar
1/2 c. half-and-half
Cream the butter and cocoa powder together, then add the vanilla and a splash of the half-and-half, and mix. Then, mix in the powdered sugar, and slowly add the rest of the half-and-half to the frosting, scraping the bowl as needed.