she
answers by the second ring
is
quilter, baker, meatloaf-maker
my
Encourager, no matter what
Mom
Happy Mothers' Day to all the moms out there, but especially to my own.
Now go bake yours some cake. She deserves it. :-)
Adapted from Leite's Culinaria, originally from Bi-Rite Market's Eat Good Food
INGREDIENTS
For the cake:
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 tsp salt
1 cup water
2 cups all-purpose flour, plus more for hte pan
1 3/4 cups sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup sour cream
1 tsp vanilla
For the ganache:
4 oz bittersweet chocolate, finely chopped
3 tbsp white sugar
1/2 cup heavy cream
DIRECTIONS
Make the cake:
1. Position a rack in the center of
the oven and heat to 350°F (176°C). Butter and flour a 10- or
12-cup Bundt pan and set aside.
2. In a small saucepan, combine the
butter, cocoa powder, salt, and water and place over medium heat.
Cook, stirring, just until melted and combined. Remove from the heat
and set aside.
3. Place the flour, sugar, and baking
soda in a large bowl and whisk to blend. Add half of the melted
butter mixture and whisk until completely blended (the mixture will
be quite thick). Add the remaining butter mixture and whisk until
combined. Add the eggs, one at a time, whisking until completely
blended before adding the next egg. Whisk in the sour cream and
vanilla until smooth.
4. Scrape the batter into the
prepared pan and bake until a toothpick inserted into the center of
the cake comes out clean, 40 to 45 minutes. Let the cake cool in the
pan for 15 minutes and then invert onto a rack. Let cool completely
before glazing.
Make the ganache:
5. Just before glazing the cooled
cake, place the chopped chocolate in a medium bowl and set aside.
Combine the heavy cream and sugar in a small saucepan and put over
medium heat. Stir constantly until the cream is hot and the sugar is
dissolved. Pour the hot cream over the chocolate and whisk until
melted and smooth. If the glaze is exceptionally runny, let it sit
for a minute or so to thicken.
6. Drizzle the ganache over the
cooled cake, allowing it to drip down the sides.
Thank you so much for the comments... you make it easy. I love you.
ReplyDeleteThis is a wonderful cake- tender and moist. Pretty with the ganache and worthy of serving company.
Mom