Sunday Night Cake

Ahh- Sunday! The last wonderful day of respite before heading into Monday and the start of another work week.
So what could be nicer than enjoying the last moments of the weekend making and eating an easy to make cake that has just enough chocolate (and cake) to satisfy and takes little time to pull together. Simple ingredients - great result.

Following the recipe in Baked Explorations, I ended up being surprised by a cake that has a deceiving frosting that looks heavy and decadent but in my opinion was light, airy, with a delicate chocolatey taste combined with a moist, subtly sweet cake. Good combo!

My cake was maybe more moist than it should be but it was still Delish! and I ate all of my piece, which was pretty much that whole section missing :) .

 

RECIPE

1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt1/2 teaspoon cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 cup sour cream


Chocolate Frosting
3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into 1/2-inch pieces

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9-inch square cake pan with parchment paper and butter the sides and bottom of the parchment paper.
In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in theree parts, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and beat for a few more seconds.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean. Set the pan on a wire rack to cool for at least 20 minutes, loosen the sides of the cake from the pan then turn the cake out onto the rack. Remove the parchment and flip the cake right side up. Let the cake completely cool.


Chocolate Frosting
In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until the mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. ( Once pudding begins to thicken, it will come together very quickly).

Remove the pan from the heat and pour the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2 to 3 minutes, until the frosting is light and pudding-like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in a refrigerator for up to 3 days. Bring it back to room temperature before serving.


Enjoy!



 Source: Baked Explorations