I just had the best piece of chocolate cake from Joe's Crab Shack. It's called Joe's Chocolate Shack Attack and it's an all chocolate six layer cake with chocolate drizzled over it. It was one of the richest and most delicious chocolate cakes I have ever had. I was wondering if anybody knew or had the idea on the recipe?Chocolate Cake Recipe?
Cake (ingredients listed are per layer):
1 cup buttermilk
6 Tbsp. unsalted butter, cut into thin pats
1-1/4 cup flour
1 cup plus 2 Tbsp. sugar
1/3 cup Dutch process unsweetened cocoa powder
1 tsp. baking soda
Pinch salt
1 egg, graded ';large';, beaten to mix
1 tsp. vanilla
Frosting:
6 squares (6 ozs.) semisweet chocolate, chopped
3 squares (3 ozs.) unsweetened chocolate, chopped
14 Tbsp. unsalted butter, cut into chunks
5 eggs, graded ';large';
1 cup plus 3 Tbsp. granulated sugar
Pinch salt
1/3 cup pulp-free orange juice, preferably fresh-squeezed
3 Tbsp. water
For Cake:
You will need three layers, or three times the recipe given. If your oven will not hold three 9-inch layer pans on one rack, you may want to bake two layers the night before. Adjust rack to center of oven. Preheat oven to 350 degrees F. To prepare layer pans, grease with solid vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, and dust the entire inside lightly with flour, knocking out any excess. Set aside.
In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter. Place over low heat, stirring often, until butter is melted. Set aside to cool to lukewarm.
Meanwhile, sift flour, sugar, cocoa powder, baking soda, and salt into medium bowl. When buttermilk mixture is lukewarm, add to it the beaten egg and vanilla; with fork, beat to mix well. All at once, add liquid to sifted dry ingredients. with whisk, stir until dry ingredients are moistened, then beat briskly until well-mixed (a few small lumps are OK). Batter will be thin. Turn into prepared pan(s). Holding a pan in both hands, tilt slightly so that batter runs up sides of pan a bit. From a height of about 3'; above a flat surface, drop filled pan three times (this helps to distribute air bubbles evenly).
Bake in preheated oven 30-35 minutes, or until toothpick inserted in center emerges with a few moist crumbs clinging to it. Do not overbake. Cool in pan 10-15 minutes. Gently loosen cake from edges of pan; invert onto cooling rack. Gently peel off wax paper; re-invert to cool right side up. Cool completely before using or storing airtight.
For Frosting:
In large, heatproof bowl, combine chopped chocolates and butter. Set over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth. Remove from heat and hot water; set aside near stovetop.
In one quart heavy-bottomed, nonreactive saucepan, combine eggs, sugar, and salt. By hand, beat thoroughly to combine well. Add orange juice, then water, beating to mix after each addition. Cook over medium heat, stirring constantly, until mixture registers 170 degrees F on a candy thermometer. Immediately remove from heat.
Quickly strain about one-quarter of hot egg mixture into chocolate mixture and whisk well to combine. Gradually strain remaining hot egg mixture into chocolate mixture, whisking to mix after each addition. Scrape sides and bottom of bowl with rubber spatula to ensure thorough blending. Cool slightly, then chill. Whisk occasionally until frosting begins to thicken, then scrape bowl sides and bottom with rubber spatula and whisk frequently until mixture is of spreading consistency. (Alternatively, place bowl of frosting in larger, shallower container half full of ice and cold water. Whisk frequently and scrape bottom and sides of bowl often. This method is much quicker, but the frosting must be watched more closely, as it can harden before you know it.) When ready, frosting will have thickened considerably, and it will form soft peaks (just like a meringue or whipped cream does) when the whisk is lifted from it.Chocolate Cake Recipe?
This is a wonderful cake, just make it with more layers
The Ultimate Devil's Food Cake with Cream Filling and Fudgy Frosting
Cake
1 cup unsalted butter
2 1/2 C sugar
2 C boiling water
1 C cocoa powder
4 eggs
1 T vanilla extract
2 3/4 cups flour or cake flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Filling
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 T vanilla extract
Frosting
4 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1 cup unsalted butter
1/2 cup heavy whipping cream
3 1/4 cups confectioner's sugar
Makes a triple layer nine inch cake
Pre-heat oven to 350掳F.Grease and flour 3 - 9 inch cake pans.
Mix cocoa and boiling water, stir until smooth, set aside to cool.
Sift dry ingredients together, set aside.
In a large bowl beat butter sugar, eggs and vanilla together. Alternately beat in the dry ingredients and the chocolate mixture. Beat just until blended, do not overmix. Pour batter into the three greased pans and bake for abour 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff. Set aside
Prepare frosting by melting the butter and chocolates together over low heat. Stir in the cream and mix until smooth. Remove the pan from the heat and place it in a large bowl filled with ice. Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape. Chill.
Before you put the cake together, make sure that everything has completely cooled. Divide the filling in two and spread it between the layers. Frost sides and top with the choclate icing. Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
Have you ever had the 14-layer cake at Claim Jumper? Sounds about the same as Joe's......
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