Prize Chocolate Cake wth Mocha Latte Frosting

Happy birthday tomorrow Sandy, you sassy girl!

Apparently I'm in a chocolate cake phase. After this one, I might have to put it down for a while. But I wanted to make a bunch of different recipes of the same type close together so I could compare notes. For instance, I loved the satin frosting on the feather chocolate cake, but the cake part used boiling water for an ingredient. I understand that the molecules in the water contributed to the feather texture, but water? Really? Just...... water? I'm of the mind that ingredients should add to flavor. Linda suggested using milk instead, but I have yet to try it: I think boiling the milk would produce scalded milk, which probably wouldn't produce the feathery texture for which I strive with that particular recipe. But texture aside, milk instead of water is awesome advice. Thanks Linda!

This dish is a conglomeration: I used the Better Homes and Gardens New Cookbook, copyright 1953 for the cake part and my favorite cookbook for the frosting. It's a little bit of classic 1950s Americana - I love how the recipe calls for sour milk - and it's finished with a modern latte twist. It's very rich, but I think it came together pretty well.

Prize Chocolate Cake

1 cup shortening

2 cups sugar

2 teaspoons vanilla

4 1-ounce squares unsweeted chocolate, melted

5 eggs

2 1/4 cups sifted cake flour

1 teaspoon soda

1 teaspoon salt

1 cup sour milk or buttermilk

1. Preheat oven to 350 degrees.
2. Stir shortening to soften.
3. Gradually add sugar, creaming till light and fluffy.
4. Blend in vanilla and cooled chocolate.
5. Add eggs, 1 at a time, beating well after each addition.
6. Sift together flour, soda, and salt; add to creamed mixture alternately with milk, beating after each addition.
7. Bake in 3 paper-lined 9x1 1/2 inch round pans in moderate (350 degree) oven for 20 to 25 minutes.
8. Cool completely and frost.

Mocha Latte Frosting

5 ounces semisweet chocolate, chopped

1 egg white

1/4 cup heavy cream

1 Tablespoon pure vanilla extract

2 Tablespoons instant coffee or espresso powder

1/2 pound (2 sticks) unsalted butter, softened

4 1/2 cups confectioners' sugar

1. Melt the chocolate in a double boiler over medium heat, stirring occasionally.
2. Remove from the heat and set aside to cool slightly. Note: if the chocolate cools too much, it will be difficult to work with. If this happens, just return the mixture to the heat for a few minutes, or put the chocolate in a microwave-proof container and heat the chocolate 20-30 seconds.)
3. Whisk the egg white, cream, vanilla, and coffee in a small bowl until the coffee has dissolved; set aside.
4. Meanwhile, beat the butter ina large bowl with an electric mixer until soft and creamy. Add teh confectioners' sugar, about 1/2 cup at a time, until thoroughly blended.
5. Slowly add the melted chocolate to the butter mixture, alternating with the cream mixture, until the frosting is smooth.
6. Add 1 to 3 Tablespoons additional cream if the frosting seems too stiff.
7. Leave at room temperature until ready to use.
8. Note: don't refrigerate this frosting; it will become too stiff to spread.

Makes about 4 cups frosting.

Photo courtesy of artsjournal.