Chocolate Cake

Chocolate Cake

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Chocolate cake is America’s favorite dessert, from fudgy brownies to mile-high layer cakes. Now, virtually every rendition of this best-loved dessert is presented in one tempting volume–more than 150 cakes for every occasion.

Bestselling cookbook author and pastry chef Michele Urvater has collected and reinterpreted the finest recipes from American and European baking traditions. Here are easy homemade classics such as old-fashioned Devil’s Food Cake and Buttermilk Chocolate Cake as well as more challenging pastry-shop fare such as Sacher Torte, Hungarian Dobos Torte, and a festive Double Chocolate Christmas Log. There are heirloom cakes that date to the beginning of the last century and desserts as up-to-the-minute as individual warm chocolate cakes.

Urvater guides bakers of all skill levels through a wealth of original and tempting variations on the standards, such as Pecan Bourbon Chocolate Cake or Hawaiian Coconut Cake with White Chocolate Ganache. And a plethora of fillings, icings, buttercreams, and glazes allows for nearly endless mixing and matching of layers and frostings.

Each recipe has a designated level of difficulty, so even the novice baker will be able to achieve instant success–and chocolate gratification. Meticulous recipes along with advice on advance preparation, serving, decoration, and storage all make this comprehensive tribute to the ultimate dessert a book that belongs in every baker’s library.
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Product details

  • Hardback | 416 pages
  • 212 x 256 x 38mm | 1,220.16g
  • United States
  • English
  • 0767906071
  • 9780767906074

About Michele Urvater

Michele Urvater is the author of the bestselling Monday-to-Friday cookbook series and former host of the TVFN program of the same name. A baking and culinary graduate of New York City Technical College, she began her career sharing a single chef’s job with two other women in a small restaurant on the Upper West Side of Manhattan. She then worked as a chef in a private corporate dining room and taught cooking classes before beginning her second career as a cookbook writer. Her third career began just a couple of years ago, when she fell in love with the pastry arts and returned to school to earn a diploma as a pastry chef from the esteemed French Culinary Institute.
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