Tuesday, May 15, 2012

sunday night cake

There is something about cake.  It’s one of those foods that makes everyone happy – you feel like an indulgent little kid when you eat a slice.  However, the problem with cake is that when you want a slice you have to make an entire cake.  While the idea of eating cake (for breakfast, lunch, and dinner!) seems like a great idea, it ends up being a little overly indulgent (I know that’s a shocking statement coming from me).    

For those times when you want cake, but not a triple layer, fruit and chocolate filled and  buttercream frosted one -  it’s a good idea to try the Sunday Cake from Baked Explorations.    This cake is the perfect dessert to follow a lazy Sunday evening dinner of roast chicken and vegetables.  The chocolate frosting is both fudgy and pudding like and the base is rich and just a little tart from the sour cream.  It’s pretty quick and easy and if there are just two of you the cake should take you through the middle of the week if you can refrain from eating it breakfast, lunch, and dinner…no shame if you can’t. 

Sunday Night Cake
Recipe from Baked Explorations

For the cake

1 3/4 cups cake flour (I used 7 1/2 ounces cake flour)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon (I used 3/4 teaspoon)
1 1/4 stick or 10 tablespoons or 5 ounces unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup sour cream

For the frosting

3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder
3 ounces unsweetened chocolate, coarsely chopped (I only had 1 1/2 oz unsweetened chocolate in the house so I used that and 1 1/2 oz dark chocolate 72%. I reduced the sugar to 140 grams)
6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

Preheat oven to 350°F. Prep a 9" square baking pan. I line mine with parchment paper and spray it with Pam Flour.  Sift together flour, baking powder, salt and cinnamon. Set aside.

In a stand mixer, beat butter and sugars together until light and fluffy. Scrape down the bowl. Add eggs one at a time and mix until blended. Scrape down the bowl again.

Add the flour in three batches, alternating with scoops of the sour cream. The last addition should be flour. Scrape down the bottom and sides of the bowl and mix a few more times to incorporate but don't overmix.

Pour batter into pan and bake 35-40 minutes, until a toothpick comes out clean. Allow cake to cool at least 20 minutes on a wire rack. Invert and let cool completely before frosting.

For the Frosting:

In a medium saucepan, whisk together the sugar, cornstarch and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once pudding begins to thicken, it will come together very quickly.)

Remove the pan from the heat and pour the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2-3 minutes, until the frosting is light and pudding like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. (I frosted the edges too). Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.

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