September 14, 2011

Gooseberry Patch Review and Giveaway: Triple Chocolate - Sour Cream Cake


As promised I have another yummy recipe to share with you from the Gooseberry Patch Big Book of Home Cooking.


This recipe is super yummy!  It will definitely satisfy any chocolate craving that you may have!


Triple Chocolate - Sour Cream Cake

1 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 1-oz. sqs. unsweetened baking chocolate, chopped
1 1/4 c. sugar
1 T. baking cocoa
1/3 c. boiling water
2 eggs
3/4 c. butter, softened
1/2 c. sour cream
1 t. vanilla

Combine flour, baking powder, baking soda and salt in a mixing bowl; set aside.  In a food processor or blender, mix chocolate, sugar and cocoa; process until crumbly.  Add boiling water to chocolate mixture.  Blend until chocolate melts.  Break eggs into food processor and mix well.  Add butter, sour cream and vanilla; process again.  Place flour mixture into food processor; pulsing until all ingredients are well-blended.  Lightly grease and flour an 8" springform pan; pour batter into pan.  Bake at 350 degrees for one hour or until cake begins to pull away from sides of pan.  Remove cake from oven; let cool on a wire rack.  Remove cake from pan.  Frost cooled cake with Icing.  Serves 10.

Icing
1/2 c. whipping cream
6 1-oz. sqs. bittersweet baking chocolate, chopped

Heat cream in a saucepan over medium heat (do not boil).  Add chocolate and stir for one minute.  Remove pan from heat and stir until chocolate is completely melted.  Cool icing to warm temperature, then spread on cake.  Refrigerate cake to allow icing to set before serving.

Notes:  I used an 8x8 square greased cake pan since I naively gave away my P. Chef springform pan many years ago.  Back in the newlywed days when hubby volunteered to cook every meal but then we had stir fry every night for a week.  Yeah...it was at the beginning of that week.

I also misread the recipe and bought all unsweetened chocolate instead of some bittersweet for the icing.  As you can imagine it would have been really bad so I had to be creative. This is what I came up with for the icing:

1/2 cup whipping cream
4 squares unsweetened chocolate
Follow the directions like above, but when the chocolate is mostly melted stir in 1 1/2 c. powdered sugar.  It has a bit of a dark chocolate taste to me, but was deelish on this cake!

*shh* Don't tell anyone, but our oldest daughter and I really enjoyed dipping banana into the left overs icing in the sauce pan! 

**GIVEAWAY**

Go HERE for the recipe for Caramel Crunch Apple Pie and to enter the giveaway!
Giveaway ends Saturday September 17th at midnight!




Gooseberry Patch provided me with a copy of this book.  No additional compensation was received.


Find out more about Gooseberry Patch HERE!

2 comments:

Rachel said...

Carmen, I know where you can get another Pampered Chef springform pan! :) Your blog is beautiful, by the way. -Rachel W.

Carmen said...

Thanks, Rachel. : ) Actually I rarely make such a small dessert for our large gang. : )

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