House Divided Cake
Hey y’all! It’s Ramsey here! We made a cake for my Granddad’s birthday, but the two houses are divided because the Georgia Florida game is today. My master plan is to use a little food coloring and buttercream frosting to take Food and Wine’s Mom’s Chocolate Cake recipe to another level! Let’s hope this cake AND the Dawgs are winners today!
Mom's Chocolate Cake aka House Divided Cake
We whipped up some buttercream frosting and dressed up this cake to celebrate my Granddad's birthday and the GA-FL game. Yes, we are a house divided when it comes to this ball game. GO DAWGS!
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten
For the Frosting
- 1 1/3 cups heavy cream
- 1 1/2 cups sugar
- 6 ounces unsweetened chocolate
- 1 stick 4 ounces plus 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.