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Ingredients:

Cake:

  • 4 squares (4 oz) of unsweetened chocolate (Bakers Chocolate)
  • 1/3 cup of butter
  • 1 3/4 cups of all-purpose flour
  • 1½ cups of granulated sugar
  • 1½ tsp of baking soda
  • 1 tsp of salt
  • 1½ cups of sour cream
  • 2 eggs
  • 1 tsp of vanilla

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Filling:

  • 2 squares (2 oz) of unsweetened chocolate
  • ½cup of butter
  • 4 cups of icing sugar
  • 1/3 cup of light cream
  • 1 tsp of vanilla

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Glaze:

  • 1 cup of chocolate chips
  • 3 tbsp of hot strong coffee (used instant coffee)
  • 3 tbsp soft butter

Directions:

Cake:

  1. Pre-heat the oven to 350°F (180°C).
  2. On top of double boiler, melt together chocolate and butter, stirring frequently. Remove from heat and let cool.
  3. In large medium bowl mix your flour, salt, and baking soda and set them aside.IMG_4059
  4. In a large bowl cream the eggs, sugar, sour cream and vanilla till it becomes a pale yellow.IMG_4060
  5. Gradually add in the flour mixture while alternating with the cooled chocolate, beating at medium speed for 3 minutes. Divide batter between 2 greased and floured cake pans.

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     6. Bake in oven for 30 to 35 minutes or until tester inserted in centre comes out clean.

     7. Let the cakes cool completely before placing the filling between both layers and glazing the top.

Filling:

  1. While the cake is baking, on top of double boiler, melt the chocolate and butter and then remove it from the heat and let cool.
  2. In a separate bowl combine your sugar, vanilla  and cream, mix till it looks like wet white sand.
  3. Gradually add the cooled chocolate.
  4. If the filling is too thick add cream, if too runny add more sugar. ( I added a splash of cream to make it smoother).
  5. After the cakes have cooled, place one cake on the serving platter; scoop a heaping amount of filling. Spread it evenly but not too close to the edge because when you place the next layer on top, the filling will spread more to the edges.

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       6. Refrigerate the cake for 30-40 min or until the filling is firm.

Glaze:

  1. In small bowl over hot water, melt together chocolate chips and coffee. Remove from heat. Blend in 1 tbsp of butter at a time, until smooth.

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     2.  Spread over the top of the cake, allowing it to dribble down side. (i like to then fix it then have all the corners properly iced with a little bit dribbling down but not too much)

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For decoration I crushed some honeycomb on top.

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