- Preheat oven to 350F. Butter and flour 2 - 9" cake pans (or in my case, one giant cupcake pan!), shaking out excess flour. cream butter and sugars together until fluffy. Beat in eggs and vanilla.
- In a small saucepan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into the butter mixture.
- Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the two pans and bake 25 to 35 minutes, or until a cake tester inserted into the centre of the cake, comes out clean. Allow to cool 15 mins. in the pans, then turn cakes out onto a plate to cool completely.
- Beat cream cheese until smooth, then stir in the sugar and vanilla extract. Ice both the centre and top & sides of the cake.
Monday, August 30, 2010
Chocolate Cake with Cream Cheese Icing
For my Dad's birthday on August 17th, I wanted to create a cake that would be memorable...and boy, was a giant cupcake just the ticket!!! I bought the cake pan from Zehr's and used a recipe from Anna Olson's "Sugar" cookbook. It was absolutely DELICIOUS!!!!
ULTIMATE CHOCOLATE CAKE WITH CREAM CHEESE ICING
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup golden brown sugar, packed
2 tsp pure vanilla extract
1/2 cup water
4 oz (125g) unsweetened chocolate, chopped
2 tsp espresso powder
1 3/4 cups cake & pastry flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
4oz (125g) cream cheese, room temperature
2 tbsp sugar
1/2 tsp pure vanilla extract