{"id":25647,"date":"2015-01-08T19:00:00","date_gmt":"2015-01-09T00:00:00","guid":{"rendered":"http:\/\/the2seasons.com\/?p=25647"},"modified":"2015-01-11T16:01:12","modified_gmt":"2015-01-11T21:01:12","slug":"barefoot-contessas-chocolate-cake-recipe","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=25647","title":{"rendered":"Barefoot Contessa’s Chocolate Cake Recipe"},"content":{"rendered":"

If you are looking for another chocolate cake recipe, then we found one for you.\u00a0 There is something about cold weather that makes me crave chocolate in any form. \u00a0In fact, I could probably main-line it and be happy. \u00a0If you have been around here for a while, then you know that I am obsessed with The Barefoot Contessa. \u00a0Luckily, Santa brought her latest book, Make It Ahead<\/span><\/a>, \u00a0and I just had to try her chocolate cake with mocha frosting recipe. \u00a0In fact, I even ordered the Pernigotti cocoa powder<\/a> she always uses just so the cake would taste just right. \u00a0I have often wondered if the high end cocoa powders are any better than Hershey’s. \u00a0Now I know. \u00a0The answer is yes, yes, yes!!! \u00a0But, we like to keep it real here on the blog, and I feel a need to tell you the whole story. \u00a0I actually made this cake twice<\/span>. \u00a0I was awake at 4 a.m. yesterday morning and decided to get up and bake the cake since I knew it was going to be our recipe of the week (and my birthday cake.) \u00a0I mixed it, (my Kitchen Aid actually behaved<\/a>), poured in the batter, put it all in the oven, loaded all of the pans into the dishwasher, and started to wipe the counter. \u00a0That’s when I saw the three eggs sitting on the counter. \u00a0They were supposed to be in the batter. \u00a0Whomp, whomp. \u00a0So, I sighed (yes, I really just sighed), got out a clean set of pans, measuring cups, beaters, etc. and made it again. \u00a0All before 6 a.m. \u00a0Luckily, the second effort turned out just the way I wanted, and the photos prove it.<\/h3>\n

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\u00a0\"Choc.<\/p>\n

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CHOCOLATE CAKE WITH MOCHA FROSTING<\/strong><\/em><\/span><\/h3>\n

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12 tablespoons unsalted butter at room temperature<\/h3>\n

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2 cups sugar<\/h3>\n

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1 tablespoon pure vanilla extract<\/h3>\n

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3 extra-large eggs, at room temperature \u00a0(Don’t forget!!!)<\/h3>\n

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1 3\/4 cups all-purpose flour<\/h3>\n

1 teaspoon baking soda<\/h3>\n

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1 teaspoon kosher salt<\/h3>\n

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2\/3 cup hottest tap water<\/h3>\n

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2\/3 cup unsweetened cocoa powder, such as Pernigotti<\/h3>\n

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1 teaspoon instant espresso powder<\/h3>\n

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2\/3 cup half and half<\/h3>\n

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Mocha frosting (recipe below)<\/h3>\n

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Preheat oven to 35o degrees. \u00a0Grease and flour a 9 by 13 by 2 inch cake pant.<\/h3>\n

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Mix butter and sugar till fluffy, about 4 to 5 minutes. \u00a0Add vanilla and then beat in the eggs one at a time till incorporated.<\/h3>\n

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Sift flour, baking soda, and salt into a medium bowl. \u00a0In another bowl whisk together the hot water, cocoa powder, espresso powder until smooth. \u00a0Add the half and half and whisk till smooth. \u00a0With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. \u00a0With a rubber spatula, scrape down the bowl to be sure the batter in well mixed. \u00a0Pour the batter into the prepared pan and bake for 25 to 35 minutes, until a cake tester comes out clean. \u00a0Cool completely before adding frosting.<\/h3>\n

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MOCHA FROSTING<\/strong><\/em><\/span><\/h3>\n

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12 ounces bittersweet chocolate, such as Lindt, 1\/4 inch chopped<\/h3>\n

\u00a03 tablespoons unsalted butter, diced, at room temperature<\/h3>\n

1 1\/4 cups heavy cream<\/h3>\n

2 teaspoons instant espresso powder<\/h3>\n

1 tablespoon Kahlua<\/h3>\n

1 teaspoon pure vanilla extract<\/h3>\n

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Place the chocolate, butter, and espresso powder in a bowl. \u00a0Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally until the chocolate is melted. \u00a0(If the chocolate isn’t melted, microwave for 15 seconds.:) \u00a0Stir in the Kahlua and vanilla and stir until the mixture is smooth. \u00a0Cover and refrigerate for 30 minutes only, until cool but not cold.<\/h3>\n

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Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds ONLY, until the mixture forms soft peaks. \u00a0(If you overheat, it will curdle!) \u00a0Spread on the cake immediately with a metal spatula.<\/h3>\n

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In case you have a thing for chocolate cake like we do, check out some more recipes here<\/a> and here<\/a>. \u00a0We will see you back here tomorrow with our Seasons’ Saturday Selections.<\/h3>\n

\u00a0Jordan\u00a0<\/em><\/strong>here<\/i><\/h3>\n

I want to wish my mom a very happy birthday. \u00a0She is a wonderful mother and I love being her daughter. \u00a0It is wonderful we get to spend time together and do this blog. \u00a0I wish her many more birthdays and can’t wait till we are together again. \u00a0Happy Birthday Mom!<\/h3>\n

\"Birthday<\/p>\n

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Take care.<\/h3>\n

Affiliate<\/i>\u00a0links included<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you are looking for another chocolate cake recipe, then we found one for you.\u00a0 There is something about cold weather that makes me crave chocolate in any form. \u00a0In fact, I could probably main-line it and be happy. \u00a0If you have been around here for a while, then you know that I am obsessed […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/25647"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25647"}],"version-history":[{"count":15,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/25647\/revisions"}],"predecessor-version":[{"id":25700,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/25647\/revisions\/25700"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25647"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}