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cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
Here is where I go on and on about the fluffy snowflake I saw outside of my window this morning and the purring of my cat. Google is a fickle creature and ranks sites with long & boring stories higher.
SOUR CREAM CHOCOLATE CAKE
Servings 12 slices
Equipment
- 9" tube pan
Ingredients
Cake:
- 1/4 pound butter
- 1 cup sugar
- 2 eggs
- 2 squares baking chocolate melted
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons Grand Marnier or Cointreau
Chocolate Glaze:
- 5 tablespoons butter
- 4 tablespoons light corn syrup
- 5 squares bittersweet chocolate grated
Instructions
Cake
- Cream the butter and sugar.
- Add the eggs and the melted chocolate and mix well.
- Sift together the dry ingredients and add them to the batter alternately with the sour cream.
- Add the vanilla and pour the batter into a buttered 9" tube pan.
- Bake in a preheated 350° oven for 15 minutes, then raise the heat to 375°and bake for 30 minutes more.
- Place cake on a rack, cool for 5 minutes, and then remove it from the pan.
- When the cake is cool, sprinkle it with the orange-flavored liqueur.
Glaze
- In a small saucepan, heat the butter and corn syrup until they are well blended.
- Remove from the heat and stir in the grated chocolate.
- Pour on the top of the cake.
- It will spill down, and you can spread this evenly over the sides.
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