Introduction:
Suzy’s Cake is one of the delightful choices this month for the Cake Slice Bakers Group. It was an easy choice for me to make, as my name is Susan and I was called Suzy Belle in my childhood. This cake was chosen because of its super-chocolate appeal, not just for the personal connection.
Aleksandra Crapanzano’s cake book Gateau:
The Surprised Simplicity of French Cakes has been a delight to bake this year. Crapanzano’s recipes are marketed as being simple and they live up to that reputation. The results were consistently good, even though some ingredients required a little searching. As we finish this year of baking, I am excited for the next year and sad to say goodbye to this book. The book is mine, so I can return to these recipes whenever the desire strikes. This book is a must-have for anyone looking for easy, tasty, and unique cake recipes. There aren’t many recipes that include frosting but they are all so tasty you won’t want to miss it.
Ingredients and preparation:
The magic in Suzy’s Cake is its simplicity, and its quality ingredients. This cake is made with only a few ingredients: cake flour, chocolate, sugar, butter, eggs and salt. Before you begin, make sure that the butter and the eggs are at room temp. This is important for the perfect texture. The key ingredients are three sticks of butter and four whole eggs. Also, luscious, dark chocolate.
Baking tips:
Melt the chocolate. Cream the butter, sugar and eggs. Then, add the flour and chocolate. It is important to not overbake the cake. The edges were slightly crumbly because I waited for the cake’s sides to separate as per the instructions. The inside was still a chocolatey delight! Ghirardelli 60% was dark and rich enough for us to use instead of the original 70% cacao chocolate. I think a higher percentage would have been too bitter.
Serving Suggestions
This rich, dense cake is best served in small pieces with a light dollop or a glass cold milk. Aleksandra suggests adding spices such as cardamom or cinnamon or even cayenne to give it a little kick. These additions will elevate the cake.
The Final Verdict After cooling and baking the cake I chilled it overnight. The flavors were more intense the next morning when I cut into the cake. It was a delicious treat. Suzy’s Cake offers more than just a sweet treat. It’s a culinary experience. It is a simple cake, but it has a decadent, rich flavor. You can enjoy it on its own, or add a creative touch.
Suzy’s Cake is a chocolate lover’s dream. The rich texture and simplicity of this cake make it an excellent addition to any baking repertoire. Try the Flourless Chocolate Cake with Red Wine or the delicious Chocolate Jack Cake if you want a recipe that is more intensely chocolatey. Don’t forget to look at the other cake recipes from the Cake Slice Bakers listed below.
Recipe for Suzy’s Cake (Gateau Suzy).
Yield: 16 Servings
Preparation Time: 20 Minutes
Cook Time: 28 Minutes
Total Time: 48 Minutes
Ingredients:
- 250 grams dark chocolate (60% – 70%)
- Unsalted Butter, 1 cup plus 2 tablespoons (255g), at room temperature
- 1 cup plus 2 tablespoons (225g) granulated sugar
- 4 large eggs, room temperature
- 1/4 teaspoon sea salt fine
- Cake flour: 1/2 cup plus 1 tablespoon (68g).
Instructions:
- Pre-heat the oven to 350degF. Butter and cocoa dust a 9 inch cake pan. Line the bottom of the pan with parchment paper, and butter that as well.
- Melt chocolate in double boiler and let it cool.
- Cream the butter and sugar in a stand mixer on medium high until pale and fluffy. Add the eggs, one at a tim, and mix well after each addition. Add the salt.
- Reduce the speed and add the chocolate that has cooled. With a rubber spatula, fold in the cake flour until there are no white streaks left.
- Pour the batter in the pan and bake it for 25-28 minutes. The edges of the cake will be matte but the middle will look slightly underdone.
- Cool the cake on a rack. Cover the cake loosely with foil and place it in the refrigerator for at least one hour.
- Serve the cake at room temperature by inverting it onto a plate. Serve with creme fraiche or lightly sweetened whipped creme.
Notes:
- All ingredients should be at room temperature to get the best texture.
- Whip 1 cup heavy cream until soft peaks form. Add 1 tablespoon powdered Sugar and 1/2 teaspoon Vanilla and continue whipping until combined.
Don’t miss out on the other delicious cakes in the Cake Slice Bakers Group!