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!