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Category: Cakes
Prep Time: Cook Time: Total Time:
Decadent Soft Chocolate Cream
5 large egg yolks
1/4 cup sugar
1/2 pound milk chocolate, melted
2 tbsp unsalted butter, melted
2 cups heavy cream
For the Cake
2 1/4 cups self-rising cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
For the Glaze
1 cup sugar
1/2 cup water
Softly whipped cream, for serving
DECADENT SOFT CHOCOLATE CREAM: In a medium heatproof bowl, combine the egg yolks and sugar. Set the bowl over a saucepan of barely simmering water and stir until the yolk mixture is hot to the touch. Remove the bowl from the heat and, using an electric mixer, beat the yolks until doubled in volume. Add the chocolate and beat on low speed just until incorporated; the mixture will stiffen. Beat in the melted butter. Add 2 tbsp of the heavy cream and beat on medium speed until smooth.
In another bowl, whip the remaining heavy cream until stiff peaks form. Beat one-quarter of the whipped cream into the warm chocolate mixture, and then fold in the remaining whipped cream. Pour the chocolate cream into a serving bowl and refrigerate until firm, preferably overnight. MAKE AHEAD: The chocolate cream can be refrigerated for up to 3 days.
FOR THE CAKE: Preheat the oven to 325. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.
In a large bowl, beat the butter with 1 1/2 cups of the sugar until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
FOR THE GLAZE: In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
Cut the cake into 3/4 inch thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.
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DEEP CHOCOLATE SOUR CREAM POUND CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Decadent Soft Chocolate Cream
5 large egg yolks
1/4 cup sugar
1/2 pound milk chocolate, melted
2 tbsp unsalted butter, melted
2 cups heavy cream
For the Cake
2 1/4 cups self-rising cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
For the Glaze
1 cup sugar
1/2 cup water
Softly whipped cream, for serving
DECADENT SOFT CHOCOLATE CREAM: In a medium heatproof bowl, combine the egg yolks and sugar. Set the bowl over a saucepan of barely simmering water and stir until the yolk mixture is hot to the touch. Remove the bowl from the heat and, using an electric mixer, beat the yolks until doubled in volume. Add the chocolate and beat on low speed just until incorporated; the mixture will stiffen. Beat in the melted butter. Add 2 tbsp of the heavy cream and beat on medium speed until smooth.
In another bowl, whip the remaining heavy cream until stiff peaks form. Beat one-quarter of the whipped cream into the warm chocolate mixture, and then fold in the remaining whipped cream. Pour the chocolate cream into a serving bowl and refrigerate until firm, preferably overnight. MAKE AHEAD: The chocolate cream can be refrigerated for up to 3 days.
FOR THE CAKE: Preheat the oven to 325. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.
In a large bowl, beat the butter with 1 1/2 cups of the sugar until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
FOR THE GLAZE: In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
Cut the cake into 3/4 inch thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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