THIS chocolate cake, we learned this morning on The Today Show. It has everything a chocolate cake should have: big high layers, LOTS of thick sweet icing and a moistness from the buttermilk in the batter.
It IS an interesting recipe. There's a lot of chocolate in it. 3 oz. of chocolate get mixed in with quite a bit of coffee (1 1/2 cups), which Tanya Steele, Editor-In-Chief of Epicurious.com, says adds a complexity to the cake. (Ina always adds coffee to chocolate.)
Plus it uses unsweetened cocoa powder, NOT Dutch process. Dutch process cocoa is less bitter, but less rich tasting, so for a really deep dark rich cake, you want a good quality NON Dutch process cocoa.
No everyday buttercream for this cake either. It's iced with a rich ganache that has a not-everyday addition of corn syrup.
The baking temperature and time are unusual, as well. It's cooked low at 300°F. for 60 to 70 minutes.
It looked good. The Today folks, crew AND hosts, were practically salivating over the cake. The next time a chocolate cake is called for - maybe a sunny Wednesday afternoon - I will definitely be making it.
After reading Rachel's comment, I want to know what is YOUR most used Epicurious recipe? OR if you didn't get it from Epicurious...your most used downloaded recipe?
As with Rachel, for me the Triple Pudding Pie is up there, but I think I got that from Bon Appetit first, not the website.
I guess my most used recipe from Epicurious is this Sun-Dried Tomato Tapenade on Polenta Triangles. I never make regular tapenade anymore, I always make this one. And whenever I need polenta as a base for something, I use this recipe.
But to be honest, THIS is my go-to recipe for any occasion. It IS AWESOME.