posted by Becky 12-30-101 9:58 PM
Chocolate Spoonful Cake - Richest Best Chocolate Cake in the World
Gourmet Magazine April 1996
For cake layers:
3 oz (84 grm). semisweet chocolate, chopped
3/4 cup (175 ml) unsalted butter, softened
1-1/2 cups (350 ml) granulated sugar
1/2 cup (125 ml) firmly packed light brown sugar
1-3/4 cups (425 ml) sour cream
1-1/2 tsp (7 ml) vanilla
3 large eggs
2 cups (475 ml) all-purpose flour
1/2 cup (125 ml) unsweetened cocoa powder (not Dutch-process)
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
For filling/frosting:
3 oz (84 grm). semisweet chocolate, chopped
2 cups (475 ml) sour cream
1 cup (225 ml) heavy cream
1 cup (225 ml) confectioners' sugar
1 tsp (5 ml) vanilla
For glazed top:
3 oz (84 grm). semisweet chocolate, chopped
2 tbsp (30 ml) unsalted butter
1 cup (225 ml) semisweet chocolate chips
For coating sides:
1/2 cup (125 ml) semiseet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake
Preheat oven to 375 degrees (200 C.).
Butter and flour two 9 by 2 inch round cake pans, knocking out excess flour.
In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature.
In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup (225 ml) filling/frosting between each layer. Spread side of cake with remaining filling/frosting. Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate.