Chocolate Cake, Anyone?

My guest today is a lady who would probably rather be in France. Welcome Patricia Sands, author of “The Bridge Club” and  “The Promise of Provence.”

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Is there anything you like better than reaching for something chocolate as you turn the pages of a good book? To me, the two just go together! The only difference is that there’s no limit to the pages you can turn.

As a special treat for those of you who love chocolate as much as I do, here’s the recipe for what I think is THE most delicious chocolate cake ever. Our future daughter-in-law, surprised me with this cake at the book launch for The Bridge Club two years ago. Not only is it scrumptious, but she iced it to look exactly like my book cover.
Clever!

Patricia.

1 cup butter, softened
1 ½ cups granulated sugar 1 ½ cups buttermilk
2 eggs ½ cup cocoa powder
1 tsp each baking powder and baking soda 1 tsp vanilla
2 cups all-purpose flour ¼ tsp salt

CHOCOLATE ICING:
1 ½ cups butter, softened
½ cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz unsweetened chocolate, chopped, melted and cooled

In a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Spoon into 2 greased then parchment paper-lined 9-inch round metal cake pans. Bake in centre of 350 degrees F (180 degrees C) oven for 30 to 35 minutes or until cake tester inserted in centre come out clean. Let cool on rack for 20 minutes. Remove from pans; let cool completely on racks. Cut each cake horizontally into 2 layers.

CHOCOLATE ICING: In a bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup at a time. Beat in chocolate until fluffy.
Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about ¾ cup of the icing; cover with remaining half. Cut side down. Spread top with another ¾ cup of the icing. Repeat with remaining layers.
Spread remaining icing over the side and top. Remove paper strips.
( Make-ahead: cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.) Makes 16 to 20 servings.

Now plans are underway for the launch of my next novel, The Promise of Provence, and I can’t wait to see what Nicole is whipping up for that!

TPOP_med

Amazon.com                            http://amzn.to/YXmpy7

Amazon.ca                               http://amzn.to/16zMZOa

Amazon.co.fr                            http://amzn.to/10Et8vm

Amazon.co.uk                         http://amzn.to/ZDZyU7

Patricia’s Goodreads link:  http://www.goodreads.com/author/show/4381348.Patricia_Sands

Patricia’s blog: http://patriciasands.wordpress.com/

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23 thoughts on “Chocolate Cake, Anyone?

    • Linn, it’s an easy recipe … even I can do it and baking is not my forte. Have you seen the new way to transfer a photo onto a cake top (at bakeries, of course)? Everyone has them at their book launches now and they look fabulous! Nicole took the hard way and put so much effort into it. She’s a sweetheart!

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  1. Anneli – Thank you so much for having me over to your beautiful blog. It’s always a pleasure to visit! I do apologize for being tardy in responding. Four readers e-mailed me that they had copied the recipe but couldn’t leave comments.

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  2. That’s disconcerting about the comments. I had no idea. WordPress is usually pretty good about accepting comments. Fairly easy to use. I did have some new commenters whose comments go to me for moderation the first time they visit but after that it should be okay. Thanks for letting me know.

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