Old-Fashioned Cake from Miette
"[Photograph: Frankie Frankeny] Just right for birthdays or other special occasions, this Old-Fashioned Cake is a perfect balance of moist bittersweet chocolate cake and marshmallowy icing. Note: Miette uses natural cocoa powder, not Dutch-processed, as the Dutch-processed cocoa has been treated with an alkalizing agent that heightens the color but gives it a milder flavor. For this recipe, it is important to use natural product such as Scharffen Berger to attain a deep, dark chocolate flavor. Reprinted with permission from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved...."
INGREDIENTS
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1 Double Chocolate Cake baked in a contour pan (recipe follows)
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About 1 1/2 cups freshly made Boiled Icing (recipe follows)
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1 large maraschino cherry, with stem intact
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Double Chocolate Cake
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1 1/2 cups all-purpose flour
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1 1/4 cups natural unsweetened cocoa powder (see note above)
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1 1/2 teaspoons baking soda
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1/2 teaspoons baking powder
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3/4 teaspoon kosher salt
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2 ounces 70% cacao chocolate, coarsely chopped
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1 cup boiling water
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1 cup buttermilk
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1/2 teaspoon vanilla extract
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2 large eggs, at room temperature
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1/2 cup vegetable oil
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2 1/4 cups sugar
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Boiled Icing:
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1 1/2 cups sugar
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1/4 teaspoon cream of tartar
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1/4 cup water
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3 large egg whites
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1 teaspoon vanilla extract
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