Susan
G. Purdy's
Chocolate
Buttermilk Cake
© 2005 Susan
G. Purdy PIE IN THE SKY
Morrow Cookbooks/HarperCollins
This old-fashioned moist chocolate
cake is from Susan G. Purdy’s latest cookbook PIE IN THE SKY.
Yield: 2-layer cake,
serves 8 to 10.
Ingredients
|
Sea
Level |
3,000 feet |
5,000
feet |
7,000 feet |
10,000
feet |
| Oven rack position, temperature,
and baking time |
Rack in lower third
of oven; Bake at 325°F: layers for 35 to 45 minutes |
Rack in center; Bake at 375°F: layers
for 25 to 27 minutes |
Rack in center; Bake
at 375°F: layers for 25 to 30 minutes |
Rack in lower third of oven; Bake at
350°F: layers for 30 to 32 minutes |
Rack in lower third
of oven; Bake at 350°F: layers for 32 to 35 minutes |
| Unsweetened chocolate, chopped
|
4 ounces |
4 ounces |
4 ounces |
4 ounces |
4 ounces |
Sifted all-purpose flour
|
2 cups |
2 cups plus 2 tablespoons |
2 cups plus 3 tablespoons |
2 cups plus 3 tablespoons |
Unsifted
2 cups plus 2 tablespoons |
| Baking soda |
1 1/2 teaspoons |
1 1/4 teaspoons plus 1/8 teaspoon |
1 1/4 teaspoons |
1 teaspoon |
1/2 teaspoon |
| Salt |
1/4 teaspoon |
1/2 teaspoon |
1/2 teaspoon
|
1/2 teaspoon |
1/2 teaspoon |
| Nutmeg |
1/4 teaspoon
|
1/4 teaspoon |
1/4 teaspoon
|
1/4 teaspoon |
1/4 teaspoon |
| Unsalted butter, at room temperature
|
1 cup
(2 sticks) |
1 cup
(2 sticks) |
1 cup
( 2 sticks) |
1 cup
(2 sticks) |
10 tablespoons
(1 1/4 sticks) |
| Granulated sugar |
1 3/4 cups |
1 1/2 cups plus 3 tablespoons |
1 1/2 cups
plus 3 tablespoons |
1 1/2 cups plus 2 tablespoons |
1 1/2 cups
plus 3
tablespoons |
| Vanilla extract |
1 teaspoon |
1 teaspoon |
1 teaspoon |
1 teaspoon |
1 1/2 teaspoons |
Large eggs, at room temperature |
4 |
4 |
4 |
4 |
5 plus 1 yolk |
Buttermilk
|
1 1/3 cups |
1 1/2 cups |
1 1/2 cups |
1 1/2 cups plus 2 tablespoons |
1 1/2 cups |
1. Position the rack and preheat
the oven as indicated for your altitude in the chart. Coat two 9-inch
shiny round metal pans with no-stick vegetable spray or solid shortening,
line with parchment or wax paper, grease again, then dust with sifted
cocoa; tap out excess cocoa.
2. Melt chocolate in microwave (stir
often) or put in the top of a double boiler set over simmering (sea
level to 4500 feet) or boiling (5000 feet and above) water and heat
until you can stir it smooth. Remove chocolate from heat.
3. In a medium bowl, whisk together
the flour, baking soda, salt, and nutmeg.
In the large bowl of an electric mixer, cream together butter and
sugar. Scrape down the bowl and beater, then beat in the vanilla
and the eggs and scrape down bowl again. With the mixer on the lowest
speed, alternately add the flour mixture and the buttermilk. Stir
the melted chocolate, then scrape it into the batter and beat well.
4. Divide the batter evenly between
the pans and bake as indicated for your altitude in the chart, or
until cake is springy to the touch and a cake tester in the center
comes out clean. Cool layers in their pans on a wire rack 10 to
15 minutes, then run a knife between the cake and the pan sides
to release them. Top each layer with a cake disk and invert; remove
pan, peel off parchment, and cool layers completely. Fill layers
with raspberry (or other fruit) preserves and top with sifted powdered
sugar
Letty Flatt’s
Jumbo
Chocolate Chip Cookies
© 1999 Letty
Flatt CHOCOLATE SNOWBALL
ThreeForks Book/Falcon
Publishing
This home-size recipe from Letty
Halloran Flatt’s recipe book CHOCOLATE SNOWBALL,
is altitude-adjusted for 3500 feet altitude and above; over 9,000
feet, you can cut 1 or 2 tablespoons of butter.
Yield: 12 jumbo (4-inch) or 24 medium cookies.
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate morsels
Preheat oven to 325°F. In the
large bowl of an electric mixer, cream the butter with both sugars
until light and fluffy. Beat in eggs and vanilla, then scrape sides
and bottom of bowl. Sift together flour, baking soda, and salt,
and mix them into the creamed butter. Scrape bowl. Stir in chocolate.
Line 3 large baking sheets with parchment
or oil lightly with canola oil. To make jumbo cookies, scoop dough
into twelve (1/3 cup) mounds, 4 to a sheet, 3 inches apart, or scoop
smaller cookies by the tablespoon. Bake until cookies are flat and
light golden brown, about 20 to 25 minutes, depending upon size.
HighAltitudeBaking.Com
© 2005 Susan G. Purdy. All Rights reserved.
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