In the late 19th century this cake was thought to look like the fronts of the Brownstone homes that lined the streets of Philadelphia. This style of architecture was very popular. I can see how the name fits. What do you think? Does this picture resemble the stones of these old homes?
Brownstone front cake will never be one of those queries that the Google machine goes crazy over. I mean really, very few people will intentionally type those words into their search. The lucky few unique souls that do will be rewarded with one wonderful recipe. A recipe which is a long lost memory of a delicious cake.
You may have noticed this fact, I rarely post recipes that are of a trendy nature. Nope, not one single cake pop can be found here. I'm more likely to tell you how to cook venison or red onion jelly. Brownstone front cake is no exception to my normal style (or lack thereof). Tucked in among the pages of The Cleveland Press Olde Time Recipes by Barbara Bratel are many unique recipes. This cake is a keeper. Not trendy but, pretty note worthy.
I hope the folks at the free community dinner will find it interesting. I use to bake, eat, get fat. Now, I bake, donate, and get excited. Excited to know my baking hobby can feed someone who may not ordinarily have home baked goodies, or food for that matter. This cake is interesting, a chocolate coffee caramel flavor. Not ordinary or run of the mill.
Brownstone front cake
1 cup boiling water
2 squares unsweetened chocolate
2 1/2 cups of sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tsp. vanilla
2 eggs
1/2 cup buttermilk
Pour boiling water over chocolate and set aside while preparing cake batter.
Sift together flour, baking powder, baking soda, and salt. Cream butter, add sugar gradually and continue creaming until light and fluffy.
Mix in vanilla. Beat in eggs, one at a time, beating well after each addition.
Stir chocolate mixture, add buttermilk to the chocolate mixture, and blend thoroughly.
Add dry ingredients alternately with the chocolate mixture, beginning and ending with the dry ingredients. Stir mixture until it is very smooth.
Pour into a greased 9x13 pan and bake in a preheated 350 degree over for minutes, or until cake tester inserted in center comes out clean. Let stand in pan for 10 minutes, then remove from pan and transfer to wire rack to finish cooling. Frost top and sides with frosting.
Mocha Frosting
1/2 cup softened butter
1 pound sifted powdered sugar
2 tablespoons unsweetened cocoa
1 egg yolk (pasteurized of course)
1/4 tsp. salt
2 tablespoons strong coffee (I used 3 and 1/2 tablespoons)
Cream butter and blend in one cup sugar and cocoa. Add egg yolk, salt and beat well. Add remaining sugar and coffee (add 1 tablespoon ) at a time and use more or less as needed) Beat until smooth enough to be spreading consistency.
Brownstone front cake will never be one of those queries that the Google machine goes crazy over. I mean really, very few people will intentionally type those words into their search. The lucky few unique souls that do will be rewarded with one wonderful recipe. A recipe which is a long lost memory of a delicious cake.
You may have noticed this fact, I rarely post recipes that are of a trendy nature. Nope, not one single cake pop can be found here. I'm more likely to tell you how to cook venison or red onion jelly. Brownstone front cake is no exception to my normal style (or lack thereof). Tucked in among the pages of The Cleveland Press Olde Time Recipes by Barbara Bratel are many unique recipes. This cake is a keeper. Not trendy but, pretty note worthy.
I hope the folks at the free community dinner will find it interesting. I use to bake, eat, get fat. Now, I bake, donate, and get excited. Excited to know my baking hobby can feed someone who may not ordinarily have home baked goodies, or food for that matter. This cake is interesting, a chocolate coffee caramel flavor. Not ordinary or run of the mill.
Brownstone front cake
1 cup boiling water
2 squares unsweetened chocolate
2 1/2 cups of sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tsp. vanilla
2 eggs
1/2 cup buttermilk
Pour boiling water over chocolate and set aside while preparing cake batter.
Sift together flour, baking powder, baking soda, and salt. Cream butter, add sugar gradually and continue creaming until light and fluffy.
Mix in vanilla. Beat in eggs, one at a time, beating well after each addition.
Stir chocolate mixture, add buttermilk to the chocolate mixture, and blend thoroughly.
Add dry ingredients alternately with the chocolate mixture, beginning and ending with the dry ingredients. Stir mixture until it is very smooth.
Pour into a greased 9x13 pan and bake in a preheated 350 degree over for minutes, or until cake tester inserted in center comes out clean. Let stand in pan for 10 minutes, then remove from pan and transfer to wire rack to finish cooling. Frost top and sides with frosting.
Mocha Frosting
1/2 cup softened butter
1 pound sifted powdered sugar
2 tablespoons unsweetened cocoa
1 egg yolk (pasteurized of course)
1/4 tsp. salt
2 tablespoons strong coffee (I used 3 and 1/2 tablespoons)
Cream butter and blend in one cup sugar and cocoa. Add egg yolk, salt and beat well. Add remaining sugar and coffee (add 1 tablespoon ) at a time and use more or less as needed) Beat until smooth enough to be spreading consistency.
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