Deep dark fudgy cake layers
Soft gooey chocolatey pudding
Smooth silky chocolate frosting
Enrobed in sweet cake crumbles
I call thee THE Chocolate Cake!
There…my first poem ever, named The Chocolate Cake. Need I say more?
Well…just forget you even read the first part. I promise I wouldn’t scare you with my cheesy (or shall I say chocolatey) poems again. But I assure you, you are going to love this cake (unlike my crappy “poem”… 😦 ). The cake is tender yet fudgy and has a simple chocolate pudding as filling. The frosting is just slathered on the cake and is covered entirely in cake crumbs — I don’t like wasting cake, you see, specially if it happens to be such a good one. This is a true deep dark brown cake, but looks kind of reddish brown in these pictures. I guess you could call this a version of the famous Chocolate Blackout Cake. The pudding filling and frosting are from a Blackout Cake recipe, but the cake is a sour cream cake, by the awesome Tish Boyle.
It is a gorgeous cake which would certainly impress your guests. Just be ready for a lot of oohs and aahs and of course, many compliments… 🙂
Hello there Fiesta Friday #35!
The Chocolate Cake
Chocolate cake recipe source: The Cake Book by Tish Boyle.
Filling and frosting recipe source: Tasteofhome
22/3 cups all-purpose flour
21/2 cups granulated sugar
1/2 cup cocoa
11/2 tsp baking soda
1/2 tsp salt
3 eggs, at room temperature
2/3 cup sour cream, at room temperature
1 tbsp. vanilla extract
10 tbsp. unsalted butter, melted and cooled
2/3 cup safflower or corn oil
11/4 cups ice cold water
1/2 cup sugar
2 tbsp. cornstarch
1/4 tsp salt
11/2 cups whole milk
3 oz semisweet chocolate, chopped
1 tsp vanilla extract
8 oz semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 tsp light corn syrup
2 tsp vanilla extract
- Position a rack in the center of the oven and preheat the oven to 350 F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper and grease the paper. Dust the paper and sides of the pans with flour.
- Sift together the flour, sugar, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.
- In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute, until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pans, dividing it evenly.
- Bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cakes onto the racks, peel off the paper, and cool completely.
In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
On a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake. Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers