"Boscoe Bakes" "Hershey" Chocolate Cupcakes and "Martha's" Blondies

Today is definitely one of those "Black and White" days, an unusual occurrence for me.  I tend to be "gray"( or I prefer original, unique or liberal) on a lot of matters, especially when it comes to cooking and baking. However, the other day I spotted an article in ProChefSmartBrief http://www.al.com/entertainment/birminghamnews/index.ssf?/base/entertainment/1207901777119000.xml&coll=2 about a barbecue restaurant in Birmingham, Alabama that is famous for its' chocolate cake, in addition to its' legendary barbecue offerings. So needless to say, this chocoholic had to check it out post haste.  Well....... I was very surprised to learn that this "famous" chocolate cake made by the folks at Bob Sykes Bar -B-Q is from the recipe that has graced the back side of the Hershey's Cocoa can for many a year.  And it is also topped with the accompanying recipe for "Perfectly Chocolate" Chocolate Frosting" found on the can as well. I was "numb", and then suddenly I was transported back to a time and place where I had actually eaten those same cupcakes and thought that life just couldn't get any better! I was probably 14 years old, but vividly remember one of my paper route customers offering these to me on a very cold and snowy night with a hot cup of Hershey's cocoa to wash them down. Now whether or not it is the same recipe that exists today, I do not know.  However, I do know that my curiosity and my "chocolate" gene eventually drove me to the store to purchase a can of this "Americana" for further inspection. I was now obsessed with trying to recreate that magical moment, and also had to see for myself if this recipe would yield a chocolate cake worthy of all the public clamor. After all, I am regarded as somewhat of a chocolate expert, and Hershey has not been in my vocabulary since childhood. I had moved on to Ghiradelli, Callebaut, Scharffen Berger, Lindt, and others, and no longer considered the "Father of the Hershey Kiss" as part of my repertoire.  Rather stuffy of me I must admit, but....cold, honest reality........LOL. Well LONG story short.........I made those "magical" cupcakes, covered them with the famous frosting and set them out for tonight's weekly social.  I'll let my guests decide for themselves.  And, they will have another choice for this evening as well, namely "Martha Stewart's" Brown Butter Toffee Blondies. I always offer at least two dessert choices, and I thought these would be the perfect addition.  Hence, the "Black and White" format I alluded to in the very beginning.  God, it took forever to say all of that, but getting to the point sometimes can take me a Month of Sundays! So my friends, there you have it.............my ramblings for the day.  The recipe for Martha's magnificent Blondies can be found in her newest book "Cookies" on page 208, and you know where to find the recipe for the chocolate cake and cupcakes. I "sampled" one of the cupcakes, AND..........................stay tuned.  Let me know if you decide to recreate this "classic" recipe as well. We can compare notes.  

Top Chef Inspiration.........Chocolate Cake

It's a very windy and rainy Saturday night and my roommate and I are watching Top Chef Finale 2007 Part 3. We are eating my relatively healthy oven fried chicken with tossed salad greens and one of the finalists mentions that he's going to make a chocolate cake and present it at the beginning of his presentation.  Bingo........I'm hooked.  I need something rich and decadent to wash down all of this lean chicken and roughage, so ignoring the rest of the show (not really) I grabbed my favorite chocolate cake recipe, and set to work.  This recipe is a classic Epicurious Recipe and stands proudly on its' own, however me being me, I had to tinker with it just a tad.  Let me know what you think.............

Double Chocolate Layer Cake

 with Grand Marnier Chocolate Ganache Frosting

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/4 cups hot espresso coffee

1/4 cup Kahlua
3 cups sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder (not Dutch process)

1 teaspoon ancho chili powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup olive oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract

1 teaspoon dark rum
For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


½ stick (¼ cup) unsalted butter

2 teaspoons Grand Marnier
Special equipment
two 10- by 2-inch round cake pans

Preparation:

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and place in heat proof bowl. Place hot coffee in pyrex measuring cup with Kahlua and heat till hot. Add coffee mixture to chocolate. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, chili powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Add Grand Marnier and whisk to incorporate.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.