Directions: |
Directions:1. Melt chocolate in a small bowl over hot, not boiling water; cool
2. Cut parchment to fit the bottom of two 9 x 1½ inch spring form pans
3. Sift flour (yes this step is important, if you don't have a sifter, whisk it a bit) baking soda and salt
4. Preheat the oven to 350º F
5. Beat butter, sugar and then the eggs using a mixer (on high speed) until light and fluffy
6. Beat in vanilla and cooled chocolate
7. Stir in dry ingredients, alternating with the sour cream, beating well with a spoon, until smooth
8. Stir in the boiling water to make a thin batter
9. Pour into prepared pans.
10.Bake in a preheated oven 35 minutes until the centers spring back when lightly pressed with a fingertip
11. Cool in pans (sometime I freeze them at this point)
12. When completely cool (or frozen), use a bread knife to split each cake in half cross-wise to make four thin layers
13. Fill and frost with Whipped Cocoa Cream. Refrigerate.
Whipped Cocoa Cream:
Whip cream and icing sugar cocoa powder and vanilla until stiff. (This recipe makes enough to fill and ice the cake) |
Personal
Notes: |
Personal
Notes: Everyone wants me to make this cake for their birthday! I was a skeptic when I first made it as the batter is so runny when you add the boiling water, be brave this recipe is fantastic! The icing is made with whipping cream and it is the perfect amount of sweet and chocolate. I have made this cake as a spice cake and omitted the chocolate in the icing.
IF, you have any left, it stores so well in the fridge and it is almost better the second day!
|
This recipe for Chocolate Cream Cake is from