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Cream Chocolate Cake Recipe

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This recipe for Cream Chocolate Cake, by , is from The Conley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Conley

Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved
7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely (I used Ghiradelli Twilight Delight)
2 cups (14 ounces, or 397 grams) granulated sugar
½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder (I recommend Cacao Barry Extra Brute or Pernigotti)
1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder
1 tablespoon (15 ml) vanilla extract
3 large eggs
2 cups (10 ounces, or 284 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)
½ teaspoon (4 grams) salt

For the Sour Cream Chocolate Frosting
½ cup (4 ½ ounces, or 128 grams by weight) sour cream
½ cup (3 ½ ounces, or 100 grams) granulated sugar
½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup
1 tablespoon (15 ml) vanilla extract
1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened
1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder
4 cups (16 ounces, or 454 grams) powdered sugar

Directions:
Directions:
Preheat oven to 350 F. Spray two 8-inch round cake pans* with Baker’s Joy or grease and flour.

In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.

Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.

In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.

Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. Enjoy! *This makes 2 thick layers that can be torted but could also be baked in 3 8-inch pans.

For the Frosting

Combine sour cream, granulated sugar and corn syrup in a microwave safe bowl and heat on high power for 30 seconds to aid dissolving of sugar. Stir in vanilla. Set aside

In a mixer bowl beat butter with a paddle attachment until creamy. Mix in cocoa powder on low speed until smooth and creamy. With mixer on low gradually add in sour cream mixture; beat for 30 seconds to incorporate. Add powdered sugar and mix on low speed until smooth and blended. Note: beating the mixture at a higher speed with result in a lighter, fluffier frosting.

Use to frost and fill American Mud Cake or cake or cupcakes of your choice.

 

 

 

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