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Categories:
cake flour baking soda salt unsalted butter brown sugar chocolate eggs sour cream vanilla boiling water egg whites sugar light corn syrup salt springform pan
Viewed: 100 - Published at: 7 years agoIngredients
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 1/2 cups dark brown sugar
- 3 1/2 ounces unsweetened chocolate, melted and cooled
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 3 large egg whites
- 1 cup sugar
- 1/3 cup light corn syrup
- Pinch salt
- 1 (10-inch) springform pan, buttered and the bottom lined with parchment or waxed paper
Method
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift flour, baking soda and salt, once then set aside.
- With an electric mixer set at medium speed, beat butter until soft and light.
- Add sugar and continue beating until very light, about 5 minutes.
- Beat in chocolate, then eggs, 1 at a time.
- Continue beating until light and smooth.
- Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s).
- Repeat with remaining sour cream and flour mixture, scraping again.
- Combine vanilla and boiling water and gently beat into batter.
- Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen.
- Cool in pan on rack for 5 minutes, then unmold and cool on a rack.
- For the frosting, combine all ingredients in bowl of mixer.
- Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved.
- Use electric mixer on medium speed to beat until cooled, but not dry.
- To finish, cover top and side of cake with frosting, swirling it from the center outward.
