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Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
I LOVE this cake recipe! Maybe it's because it's from my mom, who was the BEST baker on the planet, or maybe it's just that good. Or both! Either way, I featured this recipe in two of my books, and now, you'll see me make it on the show!! Tune in to watch episode #301 of Plates & Places, coming to your local public television station in 2020!!
Oh, and this was also featured in the nicest article about me and my mom on SFGate here.
Back to the recipe:) Here are some important tips to review when making this delicious cake:
Serves 8 to 10
Cake1 cup boiling water4 ounces unsweetened chocolate, chopped1/2 cup unsalted butter2 eggs1 3/4 cups sugar1 1/2 teaspoons vanilla extract2 1/2 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1/2 teaspoon salt1 cup leftover hot coffee
Chocolate Meringue Buttercream Frosting
Place the boiling water, chopped chocolate and butter in the top of a double boiler over medium high heat. Stir until the mixture is melted and smooth. Remove from the heat.
Preheat an oven to 350°F. Butter and flour 2 deep 8-inch cake pans, tapping out the excess flour from the pan. With an electric mixer, beat the eggs in a bowl until foamy, 15 seconds. Add the sugar and vanilla and continue to mix until creamy, 15 seconds. Add the chocolate mixture to the egg mixture and mix together. Sift the flour, baking powder, baking soda, and salt together.
Add the dry mixture to the chocolate mixture and mix until almost incorporated. Add the coffee and mix until well combined but do not overmix. Pour into the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 25 to 30 minutes.
In the meantime for the frosting, place the butter, cream or milk, confectioner's sugar, melted chocolate and vanilla in the bowl of an electric mixer. Beat until smooth, about 1 minute.
When the cake is done, remove from the oven and cool on a cooling rack for 20 minutes. Run a knife around the edges of the pan and invert the cake onto the rack. Cool completely. Using one-half of the frosting spread it onto one of the cakes. Top with the other cake and frost the top.
To serve, cut into wedges.
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