Chocolate Domingo Cake
By norsegal8
This is quite simply the tenor of chocolate butter cakes. It has the most round, intense, full chocolate flavor notes of any I have experienced, mainly due to the almost double amount of butter it contains. In effect, I have taken the butter usually used in buttercream and put it in the cake, making it unnecessary and almost undesireable to frost the cake. This cake literally melts in the mouth. The extra butter in this cake also makes it slightly fudgy and easy to slice without crumbs.
In the ancient tradition of creating a fabulous recipe for a favorite opera star, this cake is named for mine: Placido Domingo, in gratitude for the pleasure of his incomparable performances.
- 10
Ingredients
- 1/4 cup + 3 tablespoons Dutch-processed unsweetened cocoa
- 2/3 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups + 1 tablespoon sifted cake flour
- 1 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, softened
Preparation
Step 1
Preheat the oven to 350 degrees. Grease one 9-inch springform pan, line the bottom with parchment paper, grease the paper and flour the pan.
In a medium bowl, whisk together the cocoa, sour cream, eggs and vanilla until smooth.
In a large mixing bowl combine all the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining cocoa in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The pan will be about 1/2 full. Bake for 30 to 40 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink away from the sides only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and invert onto a greased wire rack. Reinvert so that the top is up and cool completely before wrapping airtight.