It is Cake Slice Time again! February seemed to fly by and here we are already toward the end of March, that much closer to Spring! Yea! This month the cake slice bakers and I were baking a Chocolate cream cake from Cake Keeper Cakes by Lauren Chattman. The batter smelled amazing, very chocolatey! When I baked this cake, I kept checking it because I didn't want to over bake it, I'm always trying to prevent a dry cake... it took a long time to bake, a little more than 1 hour and 10 minutes, and still the toothpick didn't come out clean. Also, the cake made a thick crust on top, as you can see from the pictures. Overall, I did enjoy this cake and think you will too-- I made some whipped cream with cocoa. But, some vanilla ice cream would be nice as well. ENJOY!
Chocolate Cream Cake
Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract
Method
Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
Ingredients
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract
Method
Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
7 comments:
Some cakes just take forever, it always suprises me. Pass a slice over here please..
I don't think I have ever came accross your blog, have you been baking with the "Cake Slice" long? Your food pics look amazing and yummy!
I had the same problem with the crust on my cake, and it also sunk in the middle! I'm glad I came accross your blog I will definately be browsing your posts!
Lookin at ur cake i miss it , coz i had a mini disaster , as posted :-(
THe batter sure was chocolaty , i was happy till that part and then it jus boiled over , yea, right in the oven:-)
Love ur font bdw:-)
Wow. Looks yummy. This could be a sin.
All I can say is DROOL! Yum. ~ Courtney
Your cake looks brownie like. Yum
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