Grandmother Grout's Cake
This two-layer chocolate cake is finished with a cooked frosting made from bittersweet chocolate, sugar and milk. The frosting is boiled to the soft ball stage, so it sets into a fudgy, slightly sugary coating instead of a fluffy buttercream. The cake itself is plain and light, which lets the dark chocolate stand out. It comes from a family recipe, and it needs only basic pantry ingredients and one saucepan.
Instructions
Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment. Cream the butter with the first measure of sugar, the baking powder, the salt and the flour until the mixture looks evenly crumbly.
Add the first measure of milk and mix until the batter is smooth. Beat the egg in a small bowl, then fold it into the batter until no streaks remain.
Divide the batter between the two prepared pans. Bake at about 350°F (175°C) for about 20 to 25 minutes, until the cakes are set and done in the center.
Let the layers cool completely before you frost them.
For the frosting, put the second measure of sugar, the melted chocolate and the second measure of milk in a saucepan. Heat over medium heat, stirring until the sugar dissolves.
Keep cooking until the syrup reaches the soft ball stage, meaning a drop in cold water forms a soft, squishy ball. Let it cool slightly, then spread it over the cake right away, before it sets.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
