Cake of the Day: Martha Washington’s Cake by José Andrés
Photo: Rey Lopez
Memorial Day is around the corner and what better way to celebrate your weekend festivities than a Martha-inspired cake. No, not Martha Stewart but the first, first first lady of the United States, Martha Washington. The wife of President George Washington was known to entertain large crowds with her famous chocolate cake. Award-winning chef José Andrés offers his take on her dessert at his restaurant America Eats Tavern that serves up American classics inspired by some of the country’s most historic dishes and drinks. Lucky for you, we have the recipe so you can impress your guests this weekend with a cake that will go down in history!
Martha Washington Chocolate Cake
Courtesy of José Andrés’ America Eats Tavern
For the chocolate Chantilly:
4 cups heavy cream, divided
Two 3.5-ounce bars 72% chocolate, broken into chunks, preferably E. Guittard
Two 3.5-ounce bars 40% chocolate, broken into chunks, preferably E. Guittard
In a small saucepan, bring all of the cream to a boil. Combine the chocolate together and pour half of it into the boiling cream. Stir from the center to form an emulsion between the cream and chocolate. Slowly add the rest of the cream and using a hand blender or mixer, blend until the cream has thickened and doubled in volume. Chill the Chantilly cream in a metal bowl set over ice and transfer to a sealable container. Store for at least 24 hours before using and up to 7 days in the refrigerator.
For the icing:
1 ½ cups chocolate cocoa powder
5 ¼ cups powdered sugar
9 oz butter, softened
¾ cup whole milk
1 tablespoon vanilla extract
In the bowl of a food processor fitted with a steel blade, add the cocoa powder, powdered sugar and process until well combined. Add the softened butter and process until mixed with the powdered sugars. Add the milk and vanilla and blend until smooth. Store in an airtight container for up to 7 days in the refrigerator.
For the cake:
1 Tablespoon salt
1 ½ teaspoons baking powder
4 teaspoons baking soda
2 ¾ cups all purpose flour
1 cup chocolate cocoa powder
¾ cup grapeseed oil
3 cups granulated sugar
2 cups buttermilk
2 ¼ teaspooons vanilla extract
3 cage-free eggs
1 ½ cups hot coffee
Preheat the oven to 325°F.
In a large bowl, mix together all of the dry ingredients and set aside. In a separate large bowl, beat the eggs with the buttermilk and the oil, and then add the hot coffee. Slowly incorporate the dry ingredients into the wet. Grease two 9-inch cake pans and divide the batter among them. Bake in the oven until moist and cooked through, about 30 minutes.
Remove the cakes from the oven and let cool before removing the pans. Place a cake on a cutting board or preferably a rotating cake stand and, using a serrated knife, cut each of the cakes in ½. Place 1 piece of cake onto a cake stand and spread about ½ cup of the chocolate icing on top. Place another piece of cake on top and continue to layer the pieces of cake with the icing and spread over all of the cake. Using a whisk, whip the chilled Chantilly until light and fluffy and decorate the cake as desired, using no more than ¾ cup.
Photo: Rey Lopez
More chocolate Cakes of the Day:
Chocolate Caramel Popcorn Cake by ‘Top With Cinnamon’
Gluten-Free Chocolate and Chestnut Tiramisù
