Cold Chocolate Snacking Cake is cool, dim, sodden, and wanton — keep a clump in the refrigerator consistently! It's a duplicate feline rendition of the celebrated Sara Lee chocolate cake, and it's totally overpowering.
Do any of you recollect Sara Lee chocolate cake, the thoughtful that came in the little tin foil skillet with the cardboard spread on it? — The cake was thick and sodden, and the icing was a thick fudgy layer on top. We ate it cold from the fridge, and you could cut it into fragments and nibble on it constantly. It's been one of those waiting nourishment recollections, and they haven't made it for a very long time. You realize where I'm going with this…
To be straightforward I wasn't hoping to nail this immediately. I calculated the cake would rise excessively, be excessively dry, or excessively soft. I figured it is hard to get the surface of the icing perfectly, and above all else I was certain it wouldn't cut as pointedly as it did in my recollections. Be that as it may, everything met up, and on the main attempt! You are going to cherish this, regardless of whether you have no clue what I'm blathering on about.
Also Try Our Recipe : PINEAPPLE QUICK BREAD
Equipment
- a 7 1/2 by 11 1/2 brownie pan or the equivilent
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
for the frosting
- 1 cup heavy cream
- 6 oz good semi sweet chocolate, chopped
- 1/2 cup confectioner's sugar, sifted
- 1/3 cup dark cocoa powder, sifted
Instructions
- Set oven to 350F
- Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller)
- In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Don't over bake.
- To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave.
- Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours. Serve cold, and store in the fridge.
For more detail : bit.ly/32EA56Q
Read More Our Recipe : CHAMPURRADO RECIPE (HOT MEXICAN BEVERAGE)
0 Comments