MAHOGANY SOUR CREAM CAKE
I had this last night at a Chef’s birthday party.. it was to DIE for!
Here are the two versions I found online… she said she used Chocolae Gnash so I stuck a chocolate gnash recipe after these two.
MAHOGANY SOUR CREAM CAKE
A lusciously moist cake, with a rich, creamy frosting – a delicious delight for all chocolate lovers!
3 sqs. Baker’s unsweetened chocolate
1/2 c. water
1 c. sour cream
1 3/4 c. unsifted SwansDown cake flour
1 1/2 tsp. Calumet baking powder
1 tsp. salt
1 tsp. baking soda
2/3 c. butter
1 c. granulated sugar
2/3 c. firmly packed light brown sugar
3 eggs
2 tsp. vanilla
Continental Flair Frosting (recipe follows)
Heat chocolate and water in saucepan over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool thoroughly; stir in sour cream. Mix flour with baking powder, salt and soda. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with sour cream mixture, mixing well. Add vanilla. Pour into 2 generously greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans; finish cooling on racks.
IN HIGH ALTITUDE AREA: Use large eggs; increase flour to 2 cups and water to 2/3 cup; reduce baking powder to 1 teaspoon, soda and salt to 1/2 teaspoon, brown sugar to 1/2 cup and granulated sugar to 1 cup minus 1 tablespoon; bake at 375 degrees.
CONTINENTAL FLAIR FROSTING:
Combine in saucepan:
1 c. sugar
1 c. heavy cream
Bring to a boil, stirring constantly. Reduce heat; boil gently for 6 minutes. Remove from heat. Add:
4 sqs. Baker’s unsweetened chocolate
Stir until melted. Stir in:
1/2 c. softened butter
1 tsp. vanilla
Chill until slightly thickened; then beat until thick and creamy. Makes about 2 1/2 cups.
MAHOGANY SOUR CREAM CAKE
3 sq. Baker’s unsweetened chocolate
1/2 c. water
1 c. sour cream
1 2/3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 c. butter
2/3 c. firmly packed brown sugar
1 c. granulated sugar
3 eggs
2 tsp. vanilla
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Cool; then stir in sour cream. Mix flour, baking powder, soda, and salt. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour and chocolate mixtures, beating after each addition until smooth. Stir in vanilla. Pour into 2 well greased and floured 9 inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides of cake.
CONTINENTAL FLAIR FROSTING:
1 c. sugar
1 c. heavy cream
4 sq. unsweetened chocolate
1/2 c. butter, at room temperature
1 tsp. rum extract or vanilla
Combine sugar and cream in saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer gently for 6 minutes. Remove from heat. Add chocolate and stir until chocolate is melted. Blend in butter and rum extract. Chill until mixture begins to thicken; then beat until thick, creamy and of spreading consistency. Makes about 2 1/2 cups or enough to cover tops and sides of two 8 or 9 inch cake layers. The top and sides of one 9 inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.
CHOCOLATE GANACHE GLAZE
1 Hershey’s special dark sweet chocolate bar (8 oz.), broken into pieces
1/4 c. heavy or whipping cream
1 tbsp. butter
1 1/2 tsp. creme de cacao
Combine chocolate bar pieces, cream, and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened).
