Wednesday, December 19, 2012

Chocolate Sour Cream Cake

Only two more days until Winter Break. One hundred more days until summer.

It's been a rough week, but it's slowly getting better. The next couple days will definitely be easy as we're just watching Elf in class. I know from last year's experience that the students will not be in any mood to do work. While I may be jealous that I'm not already home with my family as other county schools might be, we're off until January 7 so it's all good.

I realize Christmas is only six days away now, but it still doesn't feel right when I hear people wishing each other a Merry Christmas. It definitely has something to do with the weather. Maybe also because I'm still working up to the last possible day. I guess whether I like it or not, the holidays are coming. The past two days at school, faculty and staff have been bringing in baked goods or appetizers as our Christmas "gathering." I had some amazing Pumpkin Spice Chex Mix, Banana Nut Bread, and Tortellini Salad. I forgot to bring something in, but if I had the time, I'd bring this cake in.

Chocolate Sour Cream Cake

This is Chocolate Sour Cream Cake. Both the cake and the frosting have sour cream in it and it's delicious. Sour cream in cake is always great because the cake gets so tender and moist. I've made frosting with sour cream before and that was great too as the frosting is rich and smooth. One of the new teachers is off this week (lucky gal) to get married. A co-teacher and I decided to throw her a bridal shower before she left. I made this cake for the shower instead of buying one. There was a lot leftover as we could have only a thin slice, so I left it out in the teacher's lounge the next day. It disappeared as we all know happens when food gets left out in the teacher's lounge. I saw some walking out of the building with the leftovers, stopping by on the way to tell me they loved it.

Chocolate Sour Cream Cake

So if I had the time to make this cake again on a weekday, I would totally share it with the rest of the faculty. Don't be like me and do set aside time to make this cake any day of the week. It actually doesn't take too long and it's amazing. Everyone will love you!

If anyone else is working until this weekend or even a couple days before Christmas, hang on! We can survive long enough to eat Christmas dinner and then crash after that!

Chocolate Sour Cream Cake
From Completely Delicious 

1 1/4 cup (295 milliliters) hot coffee
1 cup (110 grams) unsweetened cocoa powder
2 1/2 cup (330 grams) all-purpose flour
1 1/4 tsp (5 grams) salt
2 1/2 tsp (11 grams) baking soda
2 cups (400 grams) sugar
3 large eggs
1 1/4 cups (282 grams) sour cream
1 cup + 2 tbsp (267 milliliters) vegetable oil

For the icing
15 oz (425 grams) semi-sweet chocolate, chopped
1 1/4 tsp instant espresso (optional)
2 cups (450 grams) sour cream, at room temperature
1/4 - 1/2 cup (59-118 milliliters) light corn syrup
3/4 tsp vanilla extract

To make the cake, preheat oven to 350F. Butter and flour two 8-inch or 9-inch cake pans and line bottoms with parchment paper.

In a bowl, whisk together the coffee and cocoa powder until no lumps remain. Set aside. In another bowl, sift together the flour, salt, and baking soda.

In a large bowl, beat the sugar and eggs together until smooth and pale yellow in color. Stir in the sour cream, followed by the vegetable oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture and mix until smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25 to 35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.

To make the icing, melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes. In another bowl, combine the sour cream, vanilla extract, and corn syrup. Add the chocolate mixture and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (1/4 cup was just the right amount for me.) The icing will have a thin consistency. Refrigerating it for about 10 to 15 minutes will help it firm up a bit.

To frost the cake, place one cake layer on a cake stand or plate and cover the top with about 2/3 cup of the icing. Place the other cake layer on top and frost the entire cake. Store the cake in the fridge until ready to serve, along with any leftovers.

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