Silver Palate Decadent Chocolate Cake Recipe On Front Page Of New York Times

Posted on: November 4, 2015   |   Posted in: News, Silver Palate Cookbook Recipes

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You can have your cake….and relax!  That’s right.  Let us bake our Decadent Chocolate Cake and many more delicious recipes when you stay with us at the Wickwood Inn in Saugatuck.

33 Years Later, Silver Palate Cookbook’s Decadent Chocolate Cake Recipe Is Still Front Page News!

On Sunday morning, when I first received an email saying this classic chocolate cake recipe was on the front page of the digital New York TimesI thought I was being spoofed. Perhaps my friend was still participating in Halloween’s trickery? But, the emails kept coming. I decided to take a look and there it was! The Silver Palate Cookbook’s Decadent Chocolate Cake.

I immediately flashed back to 1982 when The Silver Palate Cookbook was originally published. The title of this particular recipe created quite a stir in the cookbook world … people thought use of the word “decadent” was rather scandalous. Oh, how far we’ve come!

It’s both fun and rewarding to know that even in today’s sophisticated food scene this classic recipe is still being honored. The reason this cake has continued to be so popular is that it’s such a light moist cake because of the sour cream. Today I like dark chocolate best and make the frosting with Ghirardelli 60% Bittersweet chocolate. Even more decadent!

Simple to put together and always pleasing, this chocolate cake is sure to become a favorite amongst all your family and friends.

Decadent Chocolate Cake Recipe | As Adapted By NYTimes Cooking

INGREDIENTS

FOR THE CAKE:

  • ½ cup (1 stick) unsalted butter, plus extra for greasing pan
  • 1 ¾ cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
  • 3 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 eggs, separated
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 1 teaspoon baking powder

FOR THE FROSTING:

  • 2 tablespoons unsalted butter
  • ¾ cup semisweet chocolate chips
  • 6 tablespoons heavy cream
  • 1 cup sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

PREPARATION:

  1. Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
  2. Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
  3. In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
  4. Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
  5. Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.

12 portions

 

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