Decadent Chocolate Cake from Silver Palate
From the Silver Palate Cookbook
Equipment
- 1 10" tube pan
Ingredients
Chccolate Butter Mixture
- 1 cup boiling water can substitute hot coffee for water.
- 3 oz unsweetened chocolate increase by 0.5-1 ounce chocolate
- 8 Tbsp butter 1 stick (4ounces) use salted butter or add 1/4 tsp sea salt
- 1 tsp vanilla extract
- 2 cups granulated sugar
- 2 eggs separate yolks and whites
- 1 tsp baking soda
- 1/2 cup sour cream
Dry Ingredients:
- 2 cups less 2 T all-purpose flour sied
- 1 tsp baking powder
CHOCOLATE FROSTING
- 2 T butter
- 3/4 cup semisweet chocolate chips
- 6 T heavy cream
- 1 1/4 cups confectioners' sugar or as needed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Knock out excess flour. In a large bowl, pour the boiling water over the
- chocolate and butter; let stand until melted. Stir in the vanilla and sugar, then whisk in egg yolks one at a time, blending well aer each addition.
- Mix baking soda and sour cream together, add to chocolate mixture. Sift together flour and baking powder; add to batter, mixing thoroughly.
- In a separate bowl, beat egg whites until stiff but not dry. Stir a quarter of the egg whites into the batter. Scoop remaining egg whites on top of
- batter and gently fold together. Pour the batter into prepared pan. Set in the middle rack of oven and bake 40-50 minutes, or until the edges have
- pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool cake in pan for 10 minutes; unmold and cool completely before frosting.
Chocolate Frosting
- Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly;
- add more sugar if necessary to achieve a spreading consistency. Spread on cake while frosting is still warm.
Notes
Increase chocolate to 3.5 ounces
Substitute coffee for boiling water and add 3 tablespoons of cocoa to butter-chocolate mixture.
For frosting