The Silver Palate’s Chocolate Cake

Name: The Silver Palate’s Chocolate Cake
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: american
Ingredients: 1/2 cup (1 stick) unsalted butter, plus extra for greasing pan; 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan; 3 ounces unsweetened chocolate; 1 teaspoon vanilla extract; 2 cups sugar; 2 eggs, separated; 1 teaspoon baking soda; 1/2 cup sour cream; 1 teaspoon baking powder; 2 tablespoons unsalted butter; 3/4 cup semisweet chocolate chips; 6 tablespoons heavy cream; 1 cup sifted confectioners' sugar; 1 teaspoon vanilla extract

Recipe from "The Silver Palate Cookbook"

Adapted by Christine Muhlke

The Silver Palate’s Chocolate Cake — Andrew Scrivani for The New York Times

Total Time: 1 hour 15 minutes
Rating: 5(3,118)
Comments: Read comments

This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer. —Christine Muhlke

Featured in: The Way We Eat; Book of Revelations

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Ingredients

Yield:12 servings

For the Cake

½cup (1 stick) unsalted butter, plus extra for greasing pan
1¾cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
3ounces unsweetened chocolate
1teaspoon vanilla extract
2cups sugar
2eggs, separated
1teaspoon baking soda
½cup sour cream
1teaspoon baking powder

For the Frosting

2tablespoons unsalted butter
¾cup semisweet chocolate chips
6tablespoons heavy cream
1cup sifted confectioners' sugar
1teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
Step 2
Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
Step 3
In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
Step 4
Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
Step 5
Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
Step 6
To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

Ratings

5 out of 5

3,118 user ratings

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Comments

Mark7 years ago

If you like chocolate (and if not, you're probably reading another recipe), add 3T unsweetened cocoa powder to cake batter along with chocolate and butter before the boiling water. Add 2T cocoa to frosting recipe, and pull back 25% or so on sugar. Bake time is a bit optimistic -- at least 50, maybe 55 mins. Allow cake to cool completely WITHOUT draping it in plastic wrap to avoid surface sogginess (oops).
P.S.: I used salted butter in cake and thought it essential.

Lorna7 years ago

I've been making this cake since 1987 and have always used a 10 inch springform pan. No problem with baking time and easy removal. And it looks quite elegant, either frosted or dusted with confectioner's sugar.

Carol Arnold7 years ago

I made this cake for Thanksgiving and it was a huge hit. I let it cool for an hour before I removed it from the pan. I made it again this week (for a party) and let it cool for 10 minutes like the recipe states, and it fell apart when I removed it from the pan. I took the pieces, made a layer of them in a big glass bowl, put on a layer of sweetened whipped cream flavored with kahlua, repeated the layers and topped the whole thing with shaved chocolate. Everyone loved it!

2025 Birthday cake4 months ago

Made this for a group. Thanks for the tips 1. Used Greek yogurt instead of sour cream 2. Added 2 TB of cocoa powder to frosting 3. Used salted butter 4. Two eggs was fine 5. Made in Bundt pan 6 cut a bit of sugar It was a big hit with my book group ladies. Put a few cute sprinkles on top to make it more festive. This recipe felt like less effort for high reward. Love just melting butter with hot water--coffee is a good idea, too.

erin4 months ago

If you are a novice like me, one small tip. Do not even think about touching the frosting in any way after pouring it on this cake. You will sadden your soul when you see that it ruin the glossy effect if you toy around with it. Just drizzle your artistic heart out and accept the product as is. But if you couldn’t help yourself and you end with what I did, It still tastes amazing, it just isn’t as visually appealing.

juliehartz5 months ago

Needs the full 50 minutes baking time. I took it out closer to 40 thinking it would set and it didn’t. I put it back in and ultimately the outer parts were dry but the center was unbelievably good. I would try this recipe again cooking for 50 min.

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