2.12.2013

The Thrifted Kitchen :: Sour Cream Chocolate Cake


This past Friday, the hubs returned from his week-long business trip in L.A. and Vegas, and demanded a cake with filling and butter frosting. Usually this translates to a white almond cake he fancies from Baking Illustrated, but I have to say, it's not my favorite. If I bake something, for it to not have chocolate seems like a sin!


So we met in the middle and I made a sour cream chocolate cake from The Better Homes and Gardens New Cookbook that belonged to my great-grandmother; I still had some filling left over from those Hungarian Chocolate Hearts, so I put that between the layers; and then topped it with a vanilla-almond butter frosting.

Overall, it was pretty good, but the cake part is pretty light, which isn't my favorite, either (I know...I'm picky with my desserts!). I knew it would be from the get-go since it uses sour cream instead of butter, and the egg whites are whipped, but the richness of the frosting does help give it some weight. And if you're lucky enough to have some homemade salted caramel bourbon sauce that your cousin made you for Christmas, that really sends it over the top! :)


The only issue I had was with the first step, where you melt the chocolate with water. The chocolate seized up on me, and I added some butter and cream to help relax it, but to no avail. Next time, I might just melt the chocolate in a double boiler or another method I know works well. So do keep that in mind!


Sour Cream Chocolate Cake
Courtesy of The Better Homes and Gardens New Cookbook
Yields one 9-inch, two-layer cake

2 one-ounce squares, unsweetened chocolate
1/4 cup hot water
3 beaten egg yolks
1 cup thick sour cream
1 1/2 cups sugar
1 teaspoon vanilla
1 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
3 stiff-beaten egg whites

Preheat oven to 350 degrees.

Melt chocolate in water over low heat; cool. (Or use whatever method you prefer for melting the chocolate).

Beat egg yolks with cream; gradually add sugar and beat vigorously until thick. Add chocolate mixture and vanilla, mixing well.

Sift flour, soda and salt together 3 times; add to cream mixture, beating until smooth. Fold in egg whites.

Bake in two paper-lined 9-inch round cake pans for 20-25 minutes.

Vanilla-Almond Butter Frosting
1/4 cup butter
2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons cream

Thoroughly cream butter and sugar. Stir in extracts. Add cream and mix until combined (you can add more cream to get the consistency you want).

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