Page 133 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 115

1 minute. Stop the machine and scrape
down the sides of the bowl with a rubber R
spatula. Increase the mixer speed to
medium and beat 2 to 3 minutes more, the Cake Mix Doctor says
scraping the sides down again if needed.
The batter should look thick and well You will find espresso powder at most
combined. Pour the batter into the pre- supermarkets and in specialty markets.
pared pan, smoothing it out with the rub- If not, just grind instant coffee granules
ber spatula. Place the pan in the oven. in a coffee grinder or food processor
until smooth.
3. Bake the cake until it springs back Make sure you use super-premium
when lightly pressed with your finger and ice cream in this recipe. Not only do
is just starting to pull away from the sides you want the pure and simple ingre -
of the pan, 40 to 45 minutes. Remove the dients that it offers, but you will find
pan from the oven and place it on a wire that it melts true. That is, 2 cups of ice
rack to cool for 20 minutes. Run a long, cream will melt into 2 cups liquid ice
sharp knife around the edge of the cake cream. (And you know, it doesn’t
and invert it onto a rack to cool com- matter if it isn’t completely melted.
pletely, 20 minutes more. I’ve mixed up plenty of these cakes
on television when the ice cream
4. Meanwhile, prepare the Chocolate
was semi-melted, and they turned
Marsh mallow Frosting. out beautifully!)
I have tested this recipe with other
5. Slide the cake onto a serving platter,
flavors of cake mix, but I don’t find
and pour the warm frosting over the cake.
the consistency as good as it is with a
Let the cake rest for 10 minutes before
white cake mix. Above all, make sure
slicing.
the mix doesn’t contain pudding. This
6. Slice and serve. is a heavy cake on its own and has
been known to sink around the center
Store this cake, in a cake saver or as it is removed from the oven. You
under a glass dome, at room temperature don’t want pudding in this recipe!
for up to 1 week. Or freeze it, wrapped in
aluminum foil, for up to 6 months. Thaw
the cake overnight in the refrigerator before
serving.