Tonight, I made a cake because tomorrow is our business manager's last day at work. Now, I realize that I have only been at this job for not even three months, but my loyalty is in my cakes. I guess you could say.
Dana requested a chocolate cake. Amazingly, in all the cakes I have made, I haven't made many chocolate cakes. I went all out and got a recipe from Better Homes and Gardens and tried it out. I'll post the pics of the finished cake tomorrow.
The cake is a deep chocolate cake. It smelled heavenly in the oven.
Deep Chocolate Cake:
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
- First (my own instructions) before you do ANYTHING, melt the unsweetened chocolate. Otherwise, you'll be waiting around for it to cool.
- Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
- Preheat oven to 350 degrees F.
- In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
- Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick. - That's what they say - I say it looks like chocolate mousse! Yum!)
- Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
While the cakes were baking, I curled some milk chocolate. It was warm in the house and the chocolate didn't want to curl nicely so I got mini curls. They look fine and taste even better, but for nice curls, just simply use a vegetable peeler along the length of a good quality chocolate bar. The longer the better. So pretty. I used parchment paper for the curls to fall on and then put them in the fridge until frosting time. Like I said, it was warm in the house and those little curlies melt fast.
Chocolate Sour Cream Frosting:
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
- Make sure to buy sifted confectioner's sugar. Most of the time, you won't need to sift it like I had to tonight. Which made my arm HURT and my frosting wasn't nearly as fluffy or light in color (meaning it was well beaten - with chocolate frosting, the lighter it gets, it usually means it is getting fluffier - but not always - I'll stop commenting now...)
- In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of three 8- or 9-inch cake layers.
Fresh mint sprigs
- To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.