Chocolate Cake - Rich and Foolproof (Meringue Ghosts optional)

This recipe is based on a classic Texas Sheet Cake recipe, and has a very different set of instructions from most cakes.  Instead of creaming the butter and sugar, you start by melting the butter, then adding the cocoa and simmering briefly before adding boiling water. Then you pour the hot butter-cocoa mixture over the sugar and flour, and add the remaining ingredients. It may sound a bit strange, but it is delicious and foolproof! 

CHOCOLATE CAKE

4 sticks butter, plus more for greasing
3/4 cup cocoa, plus more for dusting
4 cups Janie's Mill All-Purpose, Frederick Cake, or whole-kernel Spelt Flour
3 1/2 cups granulated sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten

1. Preheat the oven to 350 degrees F. Generously grease and dust 4 9-inch round cake pans with cocoa.
2. In a mixing bowl, combine the flour, granulated sugar and salt.
3. In a saucepan, melt the butter. Add the cocoa. Stir together.
4. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
5. Combine the buttermilk, baking soda, vanilla and beaten eggs.
6. Stir the buttermilk mixture into the butter/chocolate mixture.
7. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.

 
for the Ghost Meringues
1 tsp white vinegar
 2 large egg whites, 55g each
 1/4 tsp cream of tartar
 120 g caster sugar
 7 g pure vanilla extract
 Black food gel for eyes and mouth

1. Preheat a convection oven to 210F, or 245F in you don't have convection. Line a large baking tray with parchment paper.


2. To ensure the meringue whips up, first pour the vinegar into a metal or glass mixing bowl and use a paper towel to wipe dry.
3. Add the egg whites and cream of tartar to the bowl. Use a stand mixer with a whisk attachment or a hand-held mixer. Whisk (by hand, with stand mixer, or hand-held electric beater) until the mixture becomes frothy, about 60-90 seconds.


4. Then, with the mixer on medium-high, add a tablespoon of sugar at a time.
5. Once all the sugar is added, continue whisking on medium-high speed for 3 – 4 minutes until the meringue is thick and glossy.
6. Stop the mixer, add the vanilla extract, whisk for 30 seconds.
7. Transfer the meringue to a piping bag fitted with a large round tip. Pipe small dots of meringue on each corner of the baking tray, then press the baking paper on top to hold it in place.
8. To pipe the meringue ghosts, hold the piping tip an inch or so above the baking tray. Squeeze to create a round base. Lift slightly while easing pressure to form a tall shape. Stop squeezing and lift to create a peak.
9. Bake for 1 hour, then leave in the oven to cool completely with the door slightly ajar.
10. To paint the faces, use a food-safe brush to apply the black food gel for the eyes and mouths on the meringue ghosts.  Allow them to dry completely before using, about 10 minutes.

Make a frosting of your choice. An Italian Meringue is nice, but you can also do a buttercream, or cream cheese frosting.

 Assembly

1. Trim the cake layers so they are level on top.


2. Place the first layer on a serving plate. Pipe some frosting on top and use an offset spatula to spread around flat. Add the next layer of cake, and repeat. 
3. Sprinkle cocoa or shaved chocolate on top of the cake, or drizzle with chocolate sauce or ganache if desired.
4. Put the meringue ghosts on top just before serving.