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Thanks aquasam!
I’m happy to things are finally thawing in SW Ohio. We have been lucky here in the past few years – this February is the first time I’ve had to get out the snow shovel in over 2 years. My heart goes out to those that have suffered through this latest weather disaster.
Enchanted, I remember you! You went by Babbs something and I believe you lived down south (Florida maybe?). I can’t believe that was 8 years ago. Where did the time go? Hope you and your family are well.
Dawn, to get to the Charlatan Recipes thread I just go to the search box and put in something like “chocolate cake” and related threads including the recipe thread should pop up.
crossfox, I hear you on that – I really should go through the recipe thread and pick out my favorites. I’ve just always relied on the message board being there to look them up when I need them.
Rebecca, That chocolate cake recipe actually made it into The Sookie Stackhouse Companion Book but was renamed. Only Charlaine knew the original Caroline Bellefluer recipe which you’ll only find in the Companion book.
Hi Rebecca, I believe this is the recipe you are referring to:
Caroline Holliday Bellefluer’s Blue Ribbon Chocolate Cake
Ingredients:
2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultra fine baker’s sugar)
1/2 cup unsweetened cocoa powder (use a premium brand)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/2 cup cold black coffee
1/2 cup shortening
1 teaspoon pure vanilla extract
2 large eggs
Frosting – see recipe below and prepare before cake
2/3 cup chopped pecans plus pecan halfs for garnishDirections:
Prepare icing first. See recipe below.
Preheat oven to 350F degrees. Grease and flour two 9″ x 2″ cake pans. In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. Beat in milk, coffee, shortening and vanilla with an electric mixer at a low speed until combined. Then, beat at high speed for 2 minutes. Add the eggs and beat 2 more minutes.
Pour the batter into prepared pans and smooth with spatula. Place in the middle of the oven and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Let cake layers cool in pans for 5 minutes. Remove from pans and place on racks to cool completely.
Place one layer top side down on plate. Spread with 1/2 of prepared frosting; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with remaining frosting. Garnish the cake with pecan halfs with a star design.
Chocolate Icing:
1 1/8 cups of whipping cream
1 stick of unsalted butter (use premium brand)
4 tablespoons unsweetened cocoa powder (use a premium brand)
3 tablespoons light corn syrup
9 ounces bittersweet or semisweet chocolate (1/2 & 1/2 is the best and use Ghirardelli or other premium brand)
1 teaspoon pure vanilla extractDirections:
Whisk first 4 ingredients in a medium saucepan over medium heat until butter melts and mixture comes to a simmer. Remove saucepan from heat. Add chocolate and vanilla extract and whisk until chocolate is melted and smooth. Refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
Tip: When icing cake, run the icing knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayo can be added to cake mix for moistness in cold, dry weather.
This recipe was adapted from one of my Mom’s. The original was for a 3 layer cake. She wasn’t a coffee drinker and thought this was a great way to use what was left in the pot after my Dad left for work…
Thanks for setting this up Dawn. It may take us a while to learn to navigate around the site but it will give us something to play around with when things settle down after the holidays.