Marion Cunningham updated The Fannie Farmer Cookbook in 1979 and again in 1990. She wrote of Farmer in the latest edition, “There’s been a lot of talk throughout most of this century about getting the poor housewife out of the kitchen and freeing her from the dreadful menial task of cooking. But Fannie knew the secret: that if you put heart and soul into cooking, whether you’re young or old, male or female, inexperienced or proficient, you will find tremendous satisfaction.”
To honor Fannie Farmer, I made the Saucepan Chocolate Cake recipe from the latest cookbook. I loved the old-fashioned feel of the recipe. (The instructions say to test the cake with a broomstraw!) It is simple to make and the ingredients are all mixed together in a saucepan. A great recipe for beginners.
This cake is a chocoholic’s dream! Dark, moist and so rich it doesn’t need frosting. I followed the recipe’s recommendation and topped a slice with whipped cream. It was wonderful!
The recipe makes two loaf cakes. I plan to enjoy one now and wrap the other one to freeze for another day.
This cake is so luscious I may have trouble not eating it all myself. Shhhhh, don’t tell anyone. ;)
Saucepan Chocolate CakeAdapted from The Fannie Farmer Cookbook, Thirteenth Edition, by Marion Cunningham
7 ounces unsweetened chocolate3/4 cup butter
1 3/4 cups coffee
1 teaspoon vanilla
2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
Topping:2 cups heavy cream
2 teaspoons vanilla
Preheat the oven to 275 degrees F. Butter and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and set aside.
In a 4-quart or larger saucepan, melt the chocolate, butter, and coffee together over low heat, stirring constantly. Once the chocolate has melted, use a whisk to beat the mixture to make sure it is completely combined. Allow to cool for 10 minutes, and then add the eggs and vanilla.
In a large bowl, sift together the cake flour, sugar, baking soda, and salt. Add the sifted dry ingredients to the chocolate mixture and beat together with the whisk until well combined and smooth. Divide the batter between the two loaf pans.
Bake for 45 to 50 minutes or until a cake tester (or broomstraw) comes out clean. Allow the cakes to cook in the pans for 15 minutes, and then turn them out onto cooling racks to finish cooling.
To serve, beat together the topping ingredients until soft but not stiff. Spoon the whipped cream over each serving.