| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; soften |
| 2 1/4 |
c |
Brown sugar, packed |
| 3 |
|
Eggs |
| 4 |
oz |
Bitter chocolate melted and cooled |
| 1 1/2 |
ts |
Pure vanilla |
| 1 |
c |
Sour cream |
| 1 |
c |
Coffee prepared very strong |
INSTRUCTIONS
This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox makes
it for birthdays, and those adventuresome couples who want a chocolate
wedding cake. It is usually served with Creme Fraiche Chocolate Frosting
(recipe on separate post).
Sift together flour, baking soda and salt. Beat butter, sugar and eggs
for 5 minutes in the bowl of an electric mixer until very light and fluffy.
Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients,
half the sour cream, another 1/3 of the dry ingredients, the rest of the
sour cream, and finally the remainder of the dry ingredients. Stir JUST
until mixed.
Stir in hot coffee, and pour into two 9 inch square pans greased and
lined with waxed paper. Strike each pan on the edge of the counter or drop
several times onto the floor from a height of 6 inches to release air
bubbles. Bake at 350 degrees for 35 minutes. Cool pans on a wire rack for
15 minutes. Run a knife around the edge, turn out, and cool completely.
Sharron Solomon
Posted to EAT-L Digest 17 Sep 96
Date: Wed, 18 Sep 1996 05:20:25 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”