By Rick Browne from his "1,001 Best Grilling Recipes".
Smokin' Chocolate Cake
3/4 cup all purpose flour
1 oz. unsweetened cocoa
1 tsp. baking powder
5 oz. packed brown sugar
2 large eggs, separated
6 TB vegetable oil
1/4 cup heavy cream
6 TB Grand Marnier
1 tsp pure vanilla extract
1 recipe Smoky Chocolate Frosting (to follow)
1. Preheat the smoker or barbecue to 350F for indirect cooking. Thoroughly grease an 8" round cake pan.
2. In a mixing bowl, sift together the flour, cocoa and baking powder. Stir in the brown sugar. Add the egg yolks, oil, cream, Grand Marnier and vanilla and beat to a smooth batter.
3. In a separate bowl, whip the egg whites until soft peaks form. Using a rubber spatula, fold the egg whites into the batter. Pour the batter into the prepared cake pan and bake for 1 1/4 hours, or until the cake has fully risen and is golden and a skewer or toothpick inserted into the middle comes out clean.
4. Remove the cake from the barbecue. Let it cool for 10 minutes and then turn it out onto a wire rack to cool completely.
Smoky Chocolate Frosting
1 lb semisweet chocolate, grated
1 lb milk chocolate, grated
1 pint heavy cream
3/4 cup Grand Marnier
1 TB butter
1. Preheat the smoker to 220F.
2. In a medium stainless-steel mixing bowl, combine the grated chocolates. Add the cream and stir.
3. Place the bowl in the smoker and smoke for 30 minutes, stirring half way through the cooking time. For a heavier smoke flavor, increase the smoking time by 15 minutes. If the chocolate mixture is not completely melted after 30 minutes, place it over a pot of boiling water and bring it up to 160F. Whisk the mixture until smooth. Add the Grand Marnier and whisk again until smooth.
4. When the frosting is smooth, remove the bowl from the heat and stir in the butter. Let the frosting cool thoroughly. When you are ready to frost the cake, beat the frosting until fluffy with a hand held mixer and spread it over the cake. Yield: 8 servings
Smokin' Chocolate Cake
3/4 cup all purpose flour
1 oz. unsweetened cocoa
1 tsp. baking powder
5 oz. packed brown sugar
2 large eggs, separated
6 TB vegetable oil
1/4 cup heavy cream
6 TB Grand Marnier
1 tsp pure vanilla extract
1 recipe Smoky Chocolate Frosting (to follow)
1. Preheat the smoker or barbecue to 350F for indirect cooking. Thoroughly grease an 8" round cake pan.
2. In a mixing bowl, sift together the flour, cocoa and baking powder. Stir in the brown sugar. Add the egg yolks, oil, cream, Grand Marnier and vanilla and beat to a smooth batter.
3. In a separate bowl, whip the egg whites until soft peaks form. Using a rubber spatula, fold the egg whites into the batter. Pour the batter into the prepared cake pan and bake for 1 1/4 hours, or until the cake has fully risen and is golden and a skewer or toothpick inserted into the middle comes out clean.
4. Remove the cake from the barbecue. Let it cool for 10 minutes and then turn it out onto a wire rack to cool completely.
Smoky Chocolate Frosting
1 lb semisweet chocolate, grated
1 lb milk chocolate, grated
1 pint heavy cream
3/4 cup Grand Marnier
1 TB butter
1. Preheat the smoker to 220F.
2. In a medium stainless-steel mixing bowl, combine the grated chocolates. Add the cream and stir.
3. Place the bowl in the smoker and smoke for 30 minutes, stirring half way through the cooking time. For a heavier smoke flavor, increase the smoking time by 15 minutes. If the chocolate mixture is not completely melted after 30 minutes, place it over a pot of boiling water and bring it up to 160F. Whisk the mixture until smooth. Add the Grand Marnier and whisk again until smooth.
4. When the frosting is smooth, remove the bowl from the heat and stir in the butter. Let the frosting cool thoroughly. When you are ready to frost the cake, beat the frosting until fluffy with a hand held mixer and spread it over the cake. Yield: 8 servings
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