Grease two 9-inch cake pans with softened butter dust pans with flour and knock out excess. Adjust oven rack to middle position heat oven to 350F. 1/3 cup (about 2-1/4 ounces) granulated sugarġ.8 tablespoons (4 ounces/1 stick) unsalted butter.8 ounces bittersweet chocolate, finely chopped.8 ounces semisweet chocolate, finely chopped.1-3/4 cups (12-1/4 ounces) granulated sugar, divided.1/4 cup (1 ounce) Dutch-processed cocoa.4 ounces unsweetened chocolate, coarsely chopped.1 cup (5 ounces) unbleached all-purpose flour.12 tablespoons (6 ounces/1-1/2 sticks) unsalted butter, very soft (not soften, this is crucial to the success of the cake).This cake might not follow the simple guidelines of the traditional recipe, but the results amp up the chocolate-and provide a crunchy surprise between the layers. The result is a rich crumb texture paired with a super creamy frosting using a pound of chocolate. The objective was to bake a cake made with real chocolate in both the batter and frosting. Many old chocolate cake recipes only call for cocoa powder in the batter, and the same goes for the frosting. This Chocolate Chocolate Crunch Cake is based on my search for the ultimate old-fashioned chocolate cake-but one that is re-imagined to improve the taste, yet maintain the moist tender crumbs of the original. The recipes that grandma followed have not disappeared, in fact, a lot of people still make them at home because they grew up with them. diners, and bakeries have moved on and came up with modern versions of those classics. Last week, I mentioned my envy for other’s heirloom recipes, and the desserts of Americana I didn’t know growing up in Asia.
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