Chocolate Cream Cake with Homade Icing
After such a relaxing day at the spa, I felt like something sweet to end my day
4 oz Semi-sweet chocolate
3 cups of cake flour, sifted
1 T Baking Soda
1 t Salt
5 1/2 oz Butter (Room Temperature)
24 oz Light Brown Sugar
4 Eggs
2 t Vanilla
11 oz Sour Cream
11 fluid oz Boiling Water
2 10" round cake pans
1. Set oven to 350 degrees and grease and flour 10" cake pans. (I used that really cool stuff by PAM called PAM for Baking with Flour. Cake slides right out of the pan and pans are easier to clean.
2. Melt chocolate in a double boiler or take two saucepans (one bigger than the other the bigger boil water and put the smaller one on top). Once melted, put aside to cool.
3. Sift together in a mixing bowl cake flour, salt and baking soda.
4. Mix butter, sugar and eggs in a electric mixer with paddle attachment on speed 2 until light and fluffy.
5.Add Vallina and chocolate to butter, sugar and egg mixture
6. Alternate dry ingredient and sour cream with mixture (flour, mix, sour cream, mix...etc.) Make sure you scrap the side of the bowl with a rubber spatula to get remaining ingredients off the sides. Once everything is added, beat well until smooth.
7. Add water into batter and mix for 1 minute. Batter will be thin. Distribute batter evenly into the two cake pans. Bake in over for 20 to 25 minutes. You can do the baker's test to see if cake is done. Just press your finger on the cake. If it bounces it's DONE!! =0) Cool on cooling rack for I would say 30 to 40 minutes or until completely cool
Now I did two different icing for my cake because I wanted to try both. Plus the measurements I have would have needed to be doubled for this size cake. So here are my two icings.
1 pint Heavy Cream (2 cups)
1 pint Milk (2 cups)
2 packages of Jello instant chocolate pudding mix
Add all ingredients to your mixer using wire whip attachment and whip until you have soft peeks or as whippy as you want it. Mmm! You can make this icing with any flavor pudding mix you like. It's really good and really eazy to make. And it comes out nice and fluffy.
Place in fridge until ready to use.
Now this next icing was I didn't really like because it wasn't sweet enough for me. But if you don't like anything too sweet then this is for you. What I had ended up doing was taking about 3 tablespoons of the first icing and adding it to it. Anyway ingredients...
2 cups Heavy Cream
2/3 cup Confectioner's Sugar (Powder Sugar)
1/2 Cocoa (Hershey's baking cocoa powder)
1 t Vanilla
Whip heavy cream with electric mixer and wire whip attachment and whip cream until it thickens on speed 2. Or use speed 3 for 35 to 40 seconds.
Add sugar, cocoa and vanilla to cream. Whip until fluffy. Do not over whip. Hold in fridge until ready to use or if made in advance.
Well here is the end result!!!
Ok so I got overly excited about how it baked nicely that I icing it before it completely cooled. So it melt in the middle. But still...it's SOOOOOOOOOOOOO GOOD!!! I'm VERY BERRY VERY HAPPY!!!
X-post: bakery and cooking
4 oz Semi-sweet chocolate
3 cups of cake flour, sifted
1 T Baking Soda
1 t Salt
5 1/2 oz Butter (Room Temperature)
24 oz Light Brown Sugar
4 Eggs
2 t Vanilla
11 oz Sour Cream
11 fluid oz Boiling Water
2 10" round cake pans
1. Set oven to 350 degrees and grease and flour 10" cake pans. (I used that really cool stuff by PAM called PAM for Baking with Flour. Cake slides right out of the pan and pans are easier to clean.
2. Melt chocolate in a double boiler or take two saucepans (one bigger than the other the bigger boil water and put the smaller one on top). Once melted, put aside to cool.
3. Sift together in a mixing bowl cake flour, salt and baking soda.
4. Mix butter, sugar and eggs in a electric mixer with paddle attachment on speed 2 until light and fluffy.
5.Add Vallina and chocolate to butter, sugar and egg mixture
6. Alternate dry ingredient and sour cream with mixture (flour, mix, sour cream, mix...etc.) Make sure you scrap the side of the bowl with a rubber spatula to get remaining ingredients off the sides. Once everything is added, beat well until smooth.
7. Add water into batter and mix for 1 minute. Batter will be thin. Distribute batter evenly into the two cake pans. Bake in over for 20 to 25 minutes. You can do the baker's test to see if cake is done. Just press your finger on the cake. If it bounces it's DONE!! =0) Cool on cooling rack for I would say 30 to 40 minutes or until completely cool
Now I did two different icing for my cake because I wanted to try both. Plus the measurements I have would have needed to be doubled for this size cake. So here are my two icings.
1 pint Heavy Cream (2 cups)
1 pint Milk (2 cups)
2 packages of Jello instant chocolate pudding mix
Add all ingredients to your mixer using wire whip attachment and whip until you have soft peeks or as whippy as you want it. Mmm! You can make this icing with any flavor pudding mix you like. It's really good and really eazy to make. And it comes out nice and fluffy.
Place in fridge until ready to use.
Now this next icing was I didn't really like because it wasn't sweet enough for me. But if you don't like anything too sweet then this is for you. What I had ended up doing was taking about 3 tablespoons of the first icing and adding it to it. Anyway ingredients...
2 cups Heavy Cream
2/3 cup Confectioner's Sugar (Powder Sugar)
1/2 Cocoa (Hershey's baking cocoa powder)
1 t Vanilla
Whip heavy cream with electric mixer and wire whip attachment and whip cream until it thickens on speed 2. Or use speed 3 for 35 to 40 seconds.
Add sugar, cocoa and vanilla to cream. Whip until fluffy. Do not over whip. Hold in fridge until ready to use or if made in advance.
Well here is the end result!!!
Ok so I got overly excited about how it baked nicely that I icing it before it completely cooled. So it melt in the middle. But still...it's SOOOOOOOOOOOOO GOOD!!! I'm VERY BERRY VERY HAPPY!!!
X-post: bakery and cooking