My mom made this cake while we were in Mexico and it was a
huuuge hit so, I decided to roll it out again for Babe's birthday soirée...
Preheat the oven to 350°. Lightly grease the inside of a 13 x 9 x 2" baking pan with shortening (shudder, I used butter) and dust with flour...
Butter and Sour Cream Chocolate Batter
4 ounces unsweetened chocolate, chopped (I used Ghiradelli)
1/2 cup plus 2 tablespoons and 1 1/2 teaspoons water
2 cups bleached cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (16 tablespoons or 2 sticks) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
3 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
Place the chocolate and water in a small, heavy saucepan (preferably enameled cast iron) and set over low heat. As the chocolate begins to melt, stir it from time to time with a wooden spoon or flat paddle. When the chocolate has melted, stir slowly to blend until smooth. By the time you need to use it, it should be slightly warm and the texture of thick pudding...
Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper (
or bowl like moi)...
Cream the butter in a large bowl of a freestanding electric mixer on moderate speed for 2 to 3 minutes. Add the light brown sugar in 2 additions, beating for 1 minute after each portion is added. Add the granulated sugar and beat for 1 minute longer. Add the eggs, one at a time, beating for 45 seconds after each addition. Beat in the egg yolk...
Blend in the chocolate mixture and vanilla extract. The mixture may look slightly curdled at this point -
totally OK - but will be restored once the sifted mixture and sour cream are added to complete the batter...
On low speed, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured. The batter will be soft, light, and
très creamy. Spoon the batter into the prepared pan and spread evenly. Smooth the top with a rubber spatula...
Bake the cake in the preheated oven for 35 to 40 minutes, or until risen, set, and toothpick inserted in the center withdraws clean. The baked cake will pull away slightly from the sides of the pan...
Cool the cake in the pan on a rack...
Soft and Luxurious Chocolate Frosting6 tablespoons (3/4 stick) unsalted butted, softened4 ounces unsweetened chocolate, melted and cooled to tepidlarge pinch of salt2 1/2 teaspoons vanilla extract2/3 cup milk, heated to tepid5 1/2 cups confectioners' sugar, siftedPlace the butter in the bowl of a heavy-duty freestanding electric mixture fitted with the flat paddle attachment. Beat on moderate speed for 1 minute. Blend in the melted chocolate, the salt, the vanilla extract, half of the milk, and the 1 1/2 cups of the confectioners' sugar. Add the balance of the milk and beat for 1 minute. Add half the remaining confectioners' sugar and beat for 1 minute, or until smooth. Add the balance of the confectioners' sugar, beat on low speed to blend, then beat on moderately high speed until very creamy and somewhat lightened in texture, about 3 minutes. Scrape down the sides of the mixing bowl frequently to keep the frosting even-textured.
Adjust the texture of the frosting to soft spreading consistency, as needed, by adding additional teaspoons of milk or tablespoons of confectioners' sugar...
Spread the frosting over the cake. Let the cake stand for one hour before cutting into squares for serving. Bake and serve within 1 day...
'Twas a huge hit with
all us girls the birthday boy...
Annnd, rapidly gobbled up dressed with a scoop of vanilla ice cream and fresh strawberries...
Also helps when your pretty server's lobes and wrist are dripping in Alhambra...
Kindness of the bff who will remember who encouraged her hubs to surprise her by adding the earrings to her growing Alhambra collection for their anniversary theee very next time Babe is in need of the same strong arming help...XXOO
Makes 1 Gallon
Boil water in a large stock pot...
Add lemonade concentrate and sugar to bottom of 1 gallon pitcher...
Just as water starts to boil, pour to fill pitcher and add tea bags. Allow to steep for about 10 minutes. Remove tea bags and let pitcher stand, uncovered, on counter til cooled then refrigerate...
I like to transfer mine to a Simon Pearce pitcher for proper serving...
Be sure to add a couple of fresh mint springs once the tea has cooled...
And, when entertaining, I'll fill a bud vase with water and a handful of mint so everyone can add a fresh sprig to their glass. (whispers behind hand) Also, makes you appear très Martha Stewarty...
