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Clone Joe's Crab Shack Shack Attack Chocolate Cake - TastyPlanner.com
not sure if this is a clone or a copycat…
Cake (ingredients listed are per layer):
1 cup buttermilk
6 Tbsp. unsalted butter, cut into thin pats
1/4 cup flour
1 cup plus 2 tbsp. sugar
1/3 cup Dutch process unsweetened cocoa powder
1 tsp. baking soda
1 egg, graded "large", beaten to mix
1 tsp. vanilla
6 squares (6 ozs.) semisweet chocolate, chopped
3 squares (3 ozs.) unsweetened chocolate, chopped
14 Tbsp. unsalted butter, cut into chunks
5 eggs, graded "large"
1 cup plus 3 Tbsp. granulated sugar
1/3 cup pulp-free orange juice, preferably fresh-squeezed
3 Tbsp. water
You will need three layers, or three times the recipe given. If your oven will not hold three 9-inch layer pans on one rack, you may want to bake two layers the night before. Adjust rack to center of oven. Preheat oven to 350 degrees F. To prepare layer pans, grease with solid vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, and dust the entire inside lightly with flour, knocking out any excess. Set aside.
In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter. Place over low heat, stirring often, until butter is melted. Set aside to cool to lukewarm.
Meanwhile, sift flour, sugar, cocoa powder, baking soda, and salt into medium bowl. When buttermilk mixture is lukewarm, add to it the beaten egg and vanilla; with fork, beat to mix well. All at once, add liquid to sifted dry ingredients. with whisk, stir until dry ingredients are moistened, then beat briskly until well-mixed (a few small lumps are OK). Batter will be thin. Turn into prepared pan(s). Holding a pan in both hands, tilt slightly so that batter runs up sides of pan a bit. From a height of about 3" above a flat surface, drop filled pan three times (this helps to distribute air bubbles evenly).
Bake in preheated oven 30-35 minutes, or until toothpick inserted in center emerges with a few moist crumbs clinging to it. Do not overbake. Cool in pan 10-15 minutes. Gently loosen cake from edges of pan; invert onto cooling rack. Gently peel off wax paper; re-invert to cool right side up. Cool completely before using or storing airtight.
In large, heatproof bowl, combine chopped chocolates and butter. Set over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth. Remove from heat and hot water; set aside near stovetop.
In one quart heavy-bottomed, nonreactive saucepan, combine eggs, sugar, and salt. By hand, beat thoroughly to combine well. Add orange juice, then water, beating to mix after each addition. Cook over medium heat, stirring constantly, until mixture registers 170 degrees F on a candy thermometer. Immediately remove from heat.
Quickly strain about one-quarter of hot egg mixture into chocolate mixture and whisk well to combine. Gradually strain remaining hot egg mixture into chocolate mixture, whisking to mix after each addition. Scrape sides and bottom of bowl with rubber spatula to ensure thorough blending. Cool slightly, then chill. Whisk occasionally until frosting begins to thicken, then scrape bowl sides and bottom with rubber spatula and whisk frequently until mixture is of spreading consistency. (Alternatively, place bowl of frosting in larger, shallower container half full of ice and cold water. Whisk frequently and scrape bottom and sides of bowl often. This method is much quicker, but the frosting must be watched more closely, as it can harden before you know it.) When ready, frosting will have thickened considerably, and it will form soft peaks (just like a meringue or whipped cream does) when the whisk is lifted from it.
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