New York City Chefs Daily Recipe for 05/03/2002 : Chocolate Cake
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Chocolate Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 05/03/2002 : Chocolate Cake
"Chocolate Cake"
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"As we graze it grows"

Unsweetened cocoa for dusting
1 can (8 ounces) cooked whole beets, drained and juice reserved
1/2 cup unsalted butter, softened
2 1/2 cups light brown sugar, firmly packed
3 eggs
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, melted
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
Chocolate curls (optional)

For chocolate frosting:
2 cups whipping or heavy cream
1 1/4 pounds fine quality bittersweet or semisweet chocolate, chopped
1 tablespoon vanilla extract

Preheat the oven to 350 degrees.  Grease two 9 inch cake pans and dust bottom and sides with cocoa.  Grate the beets and add to the beet juice. With an electric mixer, beat the butter, brown sugar, eggs and vanilla until pale and fluffy (3 to 5 minutes).  Reduce the speed and beat the chocolate.  In a bowl, sift the flour, baking powder and salt. With the mixer on low alternately beat in the flour mixture in fourths and the buttermilk in thirds.  Add the beets and juice and beat for 1 minute. Divide between pans and bake for 30 - 35 minutes or until a cake tester inserted in the center comes out clean.  Cool for 10 minutes, then unmold and cool completely. Heat the cream in a heavy saucepan over medium heat, stirring occasionally to prevent it from scorching, until just beginning to boil. Remove from the heat and stir in the chocolate, stirring constantly until melted and smooth.  Stir in the vanilla.  Strain into a bowl and refrigerate, stirring every 10 minutes, until spreadable about 1 hour.  Assemble the cake. Place one layer on a serving plate and spread with one third of the icing.  Turn the cake layer bottom side up and spread the remaining icing over the top and sides of the cake.  If you wish top with chocolate curls.  Let the frosting set for 20 - 30 minutes, then refrigerate before serving.  Serves 10 - 12.
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