Ingredients: |
Ingredients: CAKE
4 eggs
7/8 cup sugar
1 cup pecans (grind in blender.; add a bit of sugar to prevent them from turning into pecan butter)
1 tsp vanilla
½ tsp peppermint extract (optional)
2 Tbsp bread crumbs (take 2 slices of bread, toast and grind in blender)
2 tsp baking powder
2 Tbsp cocoa
SOUR CREAM FROSTING
1 6-ounce package (1 cup) chocolate morsels
¼ cup butter (unsalted) or margarine
½ cup sour cream
1 tsp vanilla
1 tsp peppermint extract (optional)
2 ½ cups sifted powdered sugar
CHOCOLATE WHIPPED CREAM
1 cup whipping cream
1/3 cup sifted powdered sugar
3 TBSP cocoa (I sometimes use only 1 or 2 TBSP)
1/8 tsp salt
½ teaspoon vanilla
BUTTERCREAM FROSTING
1 ½ cups butter, at room temperature, but not too soft
1 cup sifted powdered sugar
2 Tbsp rum
2 Tbsp cocoa
2 Tbsp cream
1 tsp vanilla
Pinch of salt
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Directions: |
Directions:CAKE
Preheat oven to 350º.
Prepare two 10-inch layer pans with removable bottoms: grease and lightly dust with flour.
Place eggs in blender container and blend for a few seconds; with blades running, add remaining ingredients, in order listed, and blend for 1 minute more.
Pour 1/2 of the batter into prepared pan. Repeat with second 1/2 of batter for second layer.
Bake layers together for ~20-25 minutes or until a cake tester inserted in center comes out clean. Remove rings when cool enough to handle; when layers cool, remove with sharp knife, scraped along bottom.
NOTE: Lorie slices each layer in two and fills between layers with chocolate whipped cream or chocolate mousse (see below) and frosts with chocolate sour cream frosting (see below). Chocolate whipped cream can fill and frost cake (double whipped cream).
SOUR CREAM FROSTING
In a small saucepan, melt chocolate and butter over low heat, stirring frequently. Cool about 10 minutes. Stir in sour cream, vanilla, mint extract, and ¼ tsp salt. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Frosts two 8- or 9-inch layers. Store in refrigerator.
CHOCOLATE WHIPPED CREAM
Mix ingredients together and chill thoroughly for 2 to 3 hours. Then whip until its holds its shape. Note: double recipe if using to fill cake, and quadruple, if using to fill and frost cake.
Tips for making whipped cream: Bowl, beaters and cream should all be chilled in a refrigerator at least 2 hours before whipping. Never over whip. To beat with an electric mixer, use medium-high speed until the chilled cream begins to thicken; lower speed and whip just to the point it falls in large globs and soft peaks.
If using whipped cream decoratively: bring it to the point where the cream molecules are about to become buttery. Should the cream really threaten to turn to butter, whip in 2 or more tablespoons of cream or evaporated mile and continue to beat. This is the better consistency, if using to fill cake.
BUTTERCREAM FROSTING
Combine all the ingredients in a large mixing bowl; beat at high speed until butter is very light and fluffy, ~4 minutes. Will fill and frost 1, 10-inch layer cake. Sprinkle with grated chocolate. |
This recipe for Chocolate Cake a la Lorie is from