Governor's Inn Chocolate Cake

By 12_34

Ingredients

• Cake:
• Nonstick vegetable oil spray
• 1/2 c. (1 stick) unsalted butter, cut into pieces
• 3 oz. unsweetened chocolate, chopped
• 1 c. boiling water
• 2 c. sugar
• 2 large eggs, separated, at room temperature
• 2 tsp. vanilla
• 1/2 c. sour cream
• 1 tsp. baking soda
• 2 c. unbleached all purpose flour, sifted
• 1 tsp. baking powder
• Glaze:
• 2 1/2 c. sifted powdered sugar
• 1 1/2 c. chopped semisweet chocolate (9 oz.)
• 3/4 c. whipping cream
• 1/4 c. (1/2 stick) unsalted butter
• 2 tsp. vanilla extract

Details

Servings 10

Preparation

Step 1

For the cake:

Preheat oven to 350 degrees. Spray 10" diameter tube pan with nonstick vegetable oil spray. Place butter and chocolate in large metal bowl. Pour boiling water over; stir until melted. Whisk in sugar, egg yolks and vanilla. Whisk sour cream and baking soda in small bowl. Whisk into chocolate mixture. Sift flour and baking powder into mixture; whisk to blend. Set batter aside.

Using electric mixer, beat egg whites in medium bowl to soft peaks. Gently fold into batter. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn out cake onto rack and cool completely.


For Glaze:

Combine all ingredients in heavy large saucepan. Stir over low heat until chocolate is melted and smooth. Cool glaze 30 minutes. Spread half of glaze over cake.(can be prepared 1 day ahead. Cover cake with cake dome and let stand at room temperature. Cover and refrigerate remaining glaze).

Rewarm remaining glaze stirring constantly. Cut cake into wedges. Transfer to plates. Drizzle remaining glaze over cake wedges.