This week’s pick is from baker Amy of Amy Ruth Bakes and she picked a good one!
Dressy Chocolate Loaf Cake
A Fancy Schmancy, moist chocolate cake, filled with raspberry preserves and a
w.o.n.d.e.r.f.u.l decadent ganache frosting.
w.o.n.d.e.r.f.u.l decadent ganache frosting.
Not at all complicated
Beautiful
and delicious!
Dressy Chocolate Loaf Cake
from Baking: from my home to yours by Dorie Greenspan
For the Cake:1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/3 cup sugar
2 large eggs
1 1/2 cup sour cream
1/3 cup red raspberry jam or Cherry jam
1 tsp water
For the Frosting:
5 ounces semisweet chocolate, chopped coarsely
1/2 cup sour cream, at room temperature
Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9 1/2-x-5-inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of one another.
Sift together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment beat the butter and sugar together at medium for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for 1 minutes after each one goes in. Reduce the mixer speed to low and mix in 1 cup of the sour cream. Still working on low speed, add the dry ingredients and mix only until they disappear into the batter. Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.
Bake for 60-70 minutes, or until a knife inserted into the cake comes out clean. If, after about 45 minutes, the cake looks as if it’s browning too quickly, cover it loosely with a foil tent. Transfer the pan to a cooling rack and let the cake cool for about 5 minutes before turning it out onto the rack. Cool to room temperature upside down.
To fill the cake:
Bring the jam and water to a boil over low heat or in a microwave oven. Stir it smooth.
The top of the cake will become the bottom layer, so if it is uneven and your cake rocks a bit on the counter, turn it right side up and use a long serrated knife to level it. Using the serrated knife, cut the cake into 3 even layers. Put the first layer (originally the top of the cake) cut side up on a long serving platter and spread half the jam over it. Cover with the middle layer and spread that layer with the remaining jam. Lift the top layer into place, cut side down.
To make the frosting: Fit a heatproof bowl over a double boiler or gently simmering water; melt the chocolate. Still working over the double boiler, stir in the sour cream. Don’t be concerned if the cream tightens – just keep stirring gently and the frosting will become smooth and glossy.
Remove from the heat and cover the sides and top of the cake with the still-warm frosting.
Yum! Looks like chocolate madness! 🙂
wow! That is one beautiful and delicious looking cake! Great job!!:)
Linda
Wow, you sure know how to fuel a girls craving for chocolate. That looks so delicious. If only I had the energy and ambition to go do some baking.
That looks delicious! You take such great pictures of your food. I have not been successful in that area.
It reminds me of the chocolate pound cake with fugde icing that Mother used to make. There was not a crumb left!
What a pretty cake. My niece especially loves chocolate and raspberry. Thanks for the link. Hope you have a nice Tuesday.
Do you actually eat all of these dilectable things you tempt us with? Or am I the only one gaining weight? (and I am just looking at the photos!) ;~P
Blessings!
Oh wow…that looks so good. Pass me a slice!
Perfect! Mine is so so plain!!