Monday, October 10, 2011

Chocolate Cream Cake

My stake has a tradition of having a dinner for all the women in the stake before the annual Church Women's broadcast. this year, our ward was in charge of the food. We had homemade cakes for dessert. Someone brought a Raspberry Torte (actually 4 of them). Someone else brought Coconut Cream Cakes. Another lady brought 4 Black forest Cakes. And a Chef in our ward brought 8 cheese cakes. They were all different, and all beautiful and all delicious. I was asked to bring 4 chocolate cakes. They couldn't be from a mix. I made two with whipped cream filling and chocolate butter cream frosting and two with chocolate filling and chocolate cream cheese frosting. This is the recipe I used.

Sour Cream Chocolate Layer Cake
2 cups cake flour
1 ¼ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 cup butter or margarine, softened
2 squares (2 ounces) unsweetened chocolate, melted and cooled
¼ cup hot water
1 ½ teaspoon vanilla
Chopped Nuts
In large bowl of mixer, stir together flour, sugar, soda and salt. Add sour cream, butter and eggs. Beat at low speed just until blended. Then beat at medium speed w minutes, scraping bowl occasionally. At low speed stir in chocolate. Add water and beat at medium speed 2 minutes more, scraping bowl occasionally. Stir in vanilla. Pour into 2 greased and floured 9 in layer cake pans. Bake in preheated 350° oven about 25 to 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, remove from pans. Turn layers top sides up and let cool. Cut rounded tops of cakes. Fill with Chocolate Cream Filling between layers. Frost with Chocolate Cream Cheese Frosting. Garnish with chopped nuts or chocolate sprinkes.
Chocolate Cream Filling
½ cup sugar
¼ cup flour
Dash of salt
1 cup milk
1 egg, slightly beaten
1 square (1 ounce) unsweetened chocolate
1 teaspoon vanilla
In small saucepan combine sugar, flour and salt. Gradually beat in milk with whisk. Cook and stir over medium heat until thickened and smooth. Remove from heat and beat in egg. Return to low heat for 30 seconds while beating. Add chocolate and beat until melted. Beat in vanilla. Remove from heat and place plastic wrap directly over top on filling to keep skin from forming. Chill. Stir before using.
Chocolate Cream Cheese Frosting
1 package (3 ounce) cream cheese, (softened)
2 tablespoons butter
2 squares (2 ounces) unsweetened chocolate, melted and cooled.
2 ½ cups unsifted powdered sugar
2 tablespoons half and half
1 teaspoon vanilla
In small bowl of mixer, beat together cream cheese and butter until light and smooth. Stir in chocolate and salt, add sugar alternately with half and half, beating thoroughly after each addition. Stir in vanilla.

Stabilized Whipping Cream
1 tablespoon unflavored gelatin
¼ cup cold water
3 cups heavy whipping cream
¾ cup powdered sugar
1 ½ teaspoon vanilla
1 teaspoon almond extract (optional)
Combine gelatin with water in a small saucepan. Let stand until thick. Over low heat, stir constantly until just dissolved. Remove from heat and allow to cool slightly. (It should still be liquid). Whip the cream, sugar, and vanilla until slightly thick in a large mixing bowl. Turn mixer on low and gradually add the gelatin, then beat on high until the cream is thick.
Chocolate Butter Cream Frosting
4 tablespoons cocoa
3 cups powdered sugar
4 tablespoons softened butter
2-3 tablespoons milk
1 teaspoon vanilla
Mix cocoa and powdered sugar in missing bowl. Add softened butter, milk and vanilla. Beat until smooth.

No comments:

Post a Comment