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Chocolate Cake (Chef Sherry Yard)


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  • Glaze:
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 1/4 cup all purpose OR pastry flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 7 oz 64% bittersweet chocolate chopped
  • 3/4 cup sour cream
  • 16 oz bittersweet chocolate, chopped
  • 1/4 cup melted butter


Servings 12


Step 1

Preheat oven to 350.
Like a flat sheet tray with 12, 3 inch stainless ring molds. Spray the pan then line them and wrap bottoms of the molds with aluminum foil.

In the bowl of a stand mixer fitted with a whish attachment, put eggs in and whip for 1 minute. Stream in butter, sugar and vanilla, and whip on speed 2 for 3 minutes.

Sift together the dry ingredients and set aside. Melt the chocolate in microwave and keep warm. Adding to the bowl of the mixer, alternate the sour cream and dry ingredients, scraping the sides down as you go. Remove from the mixer and divide into the 12 molds.

Bake for 15 minutes. turn the tray and bake another 10 minutes or until a skewer inserted in the middle comes out clean and the cake is firm to touch.
Remove cakes from molds. Slice tops of each horizontally with a sharp knife, leaving a nice flat surface. Turn each cake over and put on cooking rack. Pour chocolate glaze over the cakes covering all side.

Melt the chocolate in a microwave and stir until smooth. Slowly stir in butter. Save any leftover glaze in airtight refrigerator container for up to 2 weeks. Microwave to melt.


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