Monday, August 20, 2012

SOUR CREAM CHOCOLATE CAKE


I went way back into my archives for this cake recipe that I remembered
tasted so delicious.  I had to make it again to see if the batter
was as yummy as I recall when I got to swipe the beaters
as a child.  It was indeed!
For this occasion I made an 8-inch layer cake to give away to
friends and a dainty 6-inch cake for myself.
The author of a cookbook on cakes gave me this idea.  But instead of
making two cakes, she makes one round cake and cuts the edges off
leaving a square cake to ice and give away.  She gets to savor the
rounded edges.  I am grateful to her but I loved my little individual cake.


The batter is very simple to whip together.


Gently fold in beaten egg whites.


Cool layers in pans on wire rack for about 5 minutes.
Dust cake with powdered sugar; place sheet of waxed paper
over top.  Cover paper with another rack or large plate and
invert.  The cake should slide out of the pan with ease.


I used cream cheese icing without the chocolate to frost the
 first layer because I like the white contrast in the middle.


Frosted with fluffy icing, this is the 8-inch cake before the almond garnish.


This is the mini 6-inch version.


My friends were lavish with their compliments and insist
that I blog the recipe so they can make it for themselves.



SOUR CREAM CHOCOLATE CAKE

Grease two 9-inch round layer pans.
Line bottoms of pans with waxed paper.

1 tbsp. butter or margarine
2 tbsp. cocoa*
¼ cup sugar
¼ cup hot water
* alternately, use 2 oz. unsweetened chocolate

In a small saucepan, melt butter.  Sift cocoa through a small sieve
to eliminate any clumps. Stir into butter with sugar and hot water.
Cook over low heat until smooth.  Cool.

1½ cups sour cream
1 cup sugar
3 egg yolks
1 tsp. vanilla

In a mixing bowl, beat sour cream and sugar together until fluffy.
Add egg yolks, one at a time, beating after each addition.
Blend in chocolate and vanilla.

1 7/8 cups all-purpose flour*
*(2 cups LESS 2 tbsp. all-purpose flour)
1 tsp. baking soda
½ tsp. salt

Blend flour, soda and salt.  Mix in until batter is smooth.

3 egg whites
¼ cup sugar

Beat egg whites until foamy.  Gradually add sugar and beat until
soft peaks form.  Fold egg whites into batter.
Pour into pans.  Bake in preheated 350° oven for 30 minutes
or until wooden pick inserted in center comes out clean.  Cool

Fill layers and frost cake with Chocolate Cream Cheese Icing.
Garnish with toasted sliced almonds

6 tbsp. cocoa*
* alternately, use 1 cup semi-sweet chocolate chips
2 tbsp. butter or margarine
 1 pkg. (8oz.) cream cheese, softened
1 tsp. vanilla
3 cups powdered sugar
sliced almonds, toasted

In a small saucepan, melt butter.  Sift cocoa through a small sieve
to eliminate any clumps. Stir into butter until smooth.  Cool to lukewarm.
Beat cream cheese and vanilla until light and fluffy.  Gradually beat in
powdered sugar until well blended and smooth.
Add cooled chocolate and beat until blended.



3 comments:

  1. Here I go again - my mouth is watering once more, as it does almost everytime I come here. I too, know this recipe, or something close to it, anyway. We've used/enjoyed it for years.

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  2. Looks so good... Wish I were one of the friends receiving your delicious treats!!

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    Replies
    1. Hello Judy,
      Oh my, your cake looks delish. The frosting and almonds make it look amazing! I would love a piece; yum!
      It's nice to meet another Canadian blogger! Where are you, Sask., Man., or Alberta?
      If I was in your area, I would love to pick up a teacup in the American Beauty pattern and if the price was right, I might even get the matching B&B plate.
      Thank you so much for stopping by and leaving your very nice comment. I see you offer all kinds of recipes so I'm signng up to follow your blog. Have a beautiful week.

      Blessings,
      Sandi

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