Ultimate Chocolate Cake Collection

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This is supposed to be the ULTIMATE chocolate cake!

Preheat oven to 350 degrees F. Butter and flour two 9-inch round
cake pans.
Into a bowl sift together flour, salt, nutmeg, soda, and baking powder.
In another bowl stir together buttermilk and vanilla. In bowl of electric
mixer cream butter with sugar until light and fluffy, add chocolate and
beat in eggs, one at a time, beating well after each addition. Add flour
mixture to chocolate mixture in batches alternately with buttermilk,
beginning and ending with flour. Divide batter between pans, smooth-
ing the tops. Bake 30 to 35 minutes or until tester comes out clean.
Let cake layers cool in pans on racks 30 minutes, turn them out onto
racks and let them cool completely.

Frost with:
1 cup unsalted butter, softened
8 ounces whipped cream cheese
1 pound confectioner's sugar
5 ounces unsweetened chocolate,
melted and cooled
1 teaspoon vanilla

In bowl with electric mixer cream butter with cream cheese until light
and fluffy; add chocolate, confectioner's sugar and vanilla. Beat until combined well.

Frosting:
5 ounces unsweetened chocolate
6 tablespoons butter
2 1/2 cups sifted confectioner's sugar
1/2 cup warm milk
1 egg yolk [omit if you are concerned
about egg safety]
1 teaspoon vanilla

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. Line bottom with wax paper. Grease paper, set aside. In small bowl combine flour, soda and salt. In another small bowl combine milk, sour cream and vanilla. Set aside. In mixer bowl cream butter well. Gradually add sugar and beat until mixed well, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat until light and fluffy. Gradually add chocolate, beating until smooth. Add flour mixture alternately with milk mixture, beginning and ending with flour. Mix until blended well. Pour into prepared pan. Bake 45
to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Invert onto wire rack; peel off wax paper. Invert again and cool completely on rack.
For frosting, in small saucepan melt chocolate and 5 tablespoons butter
over low heat, stirring constantly until smooth. Transfer to mixer bowl. Add confectioner's sugar alternately with milk, beating well after each addition. Beat in vanilla, egg yolk (if using) and remaining 1 tablespoon butter.

This recipe is the result, after a long search and a lot of trial and
error of Jane Sharp Giorgianni's quest for the ultimate chocolate cake.

Frosting:
4 1/2 ounces unsweetened chocolate
1/4 cup + 1/2 tablespoon unsalted butter
3 cups confectioner's sugar
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla

For the cake, butter three 8x2-inch round cake pans, line them with wax paper, butter and flour the paper, knocking out excess. In a large bowl with electric mixer cream together butter and sugar until mixture is light and fluffy. Beat in buttermilk, water, chocolate, egg yolks and vanilla. Into the bowl sift cake flour, baking powder, soda and salt and stir batter until just combined. In bowl with cleaned beaters beat egg whites until they hold stiff peaks. Fold them into the batter gently but thoroughly. Divide the batter among prepared pans, bake layers in middle of preheated 350-degree F. oven 25 minutes or until tester comes out clean. Let layers cool in pans on racks about 10 minutes. Turn layers out onto racks and let them cool completely.
For frosting: In metal bowl set over pan of barely simmering water melt the chocolate and butter, stirring until smooth. Stir in confectioner's sugar, salt, milk and vanilla, stirring until frosting is combined well. Set the bowl in a larger bowl of ice and cold water and beat frosting until it is thick enough to spread. On cake platter arrange one of the cake layers, flat side up, and spread it with frosting. Top the layer with a second layer and spread it with some of the remaining frosting. Arrange the third layer, smooth side up, on top of second layer. Spread sides and top of cake with remaining frosting.

A favorite southern version:

Chocolate Cake with Fudge Frosting
Southern Living - Paralee C. Patton, Athens, AL

Nanny Hartenbaum's Chocolate Cake
Bon Appetit November 1995

Bon Appetit - One Year Subscription 

(Rebecca Hartenbaum, Iowa City, IA): "My grandmother is an amazing
baker. She grew up in Pennsylvania...  She insisted that everyone in the
family learn how to make the cake so that it would remain an heirloom...")

Best Chocolate Cake
Bon Appetit Archives

Bon Appetit - One Year Subscription 

I absolutely LOVE this cake!!! Actually, I don't know anyone who doesn't.
It's super moist and travels well…plus which kids devour it. It's a mainstay
in my repertoire. I usually bake it in a 9-by-13-inch baking pan….

2 cups granulated sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter
1 cup water
1/2 cup oil
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

Frosting:
A 16-ounce box confectioner's sugar
1 cup toasted chopped nuts
1/4 cup unsweetened cocoa
1/2 cup (1 stick) unsalted butter
1/3 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In a large bowl combine sugar, flour and
1/4 cup cocoa powder. In a small saucepan over medium-high heat, melt butter with water and oil and bring to a boil. Pour over dry ingredients and mix well. Add eggs, 1/2 cup buttermilk, baking soda and 1 teaspoon vanilla extract; blend thoroughly. Pout batter into an 18-by-11-inch rectangular baking pan. Bake until tester inserted in center of cake comes out clean, approximately 20 to 25 minutes.
Meanwhile, combine confectioner's sugar, nuts and remaining cocoa in
mixing bowl. Remove cake from oven. Melt remaining butter in small
saucepan over medium heat. Add to confectioner's sugar mixture with
remaining buttermilk and vanilla extract; blend thoroughly. Immediately
pour frosting over the cake, spreading evenly to edges. Let cake cool
completely in pan. 24 to 30 servings.

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