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Chocolate Spoonful Cake - Richest Best Chocolate Cake in the World
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Recipe Information
Description:
This cake is so good, it will become a lifetime memory and addiction.

Source:
Gourmet Magazine April 1996

Serves/Makes:1 Multi-layered cake

Ingredients
  • 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
Preparation
  • Make cake layers:
  • 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.
  • Make filling/frosting:
  • 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.
  • Make glaze:
  • 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.
  • Assemble cake:
  • 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.
Comments
This is a cake that makes a STATEMENT! Both in appearance and taste. It can be daunting for the inexperienced cook, but it is a do-able!! Try it! For seasoned cooks, this is a fun and rewarding cake that will add to your list of tried and trues. For everyone.. the rave reviews are the best for a job well done!

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