Recipe by pansregnig
Based on a cake from www.cakelove.com and featured in "Cuisine at Home" magazine, December 2006.
- 709.77 ml extra finely granulated sugar
- 236.59 ml unsalted butter, room temperature
- 4 eggs
- 3 egg yolks, save whites for frosting
- 473.18 ml all-purpose flour, sifted
- 118.29 ml Dutch-processed cocoa powder
- 29.58 ml turbinado sugar
- 4.92 ml potato starch
- 3.69 ml table salt
- 1.23 ml baking soda
- 177.44 ml whole milk
- 118.29 ml sour cream
- 4.92 ml vanilla extract
- 236.59 ml extra finely granulated sugar
- 59.14 ml water
- 5 egg whites
- 59.14 ml superfine sugar
- 473.18 ml butter
- 118.29 ml semisweet chocolate, melted and cooled
- 4.92 ml vanilla extract
Directions See How It's Made
- Preheat oven to 350F with rack in the center.
- Cream the sugar and butter together at the low speed of a stand mixer until mixture becomes creamy and light in texture.
- Add eggs and yolks one at a time, letting each fully incorporate before adding the next.
- Whisk the dry ingredients togethe in a bol.
- Combine the wet ingredients. With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry. (Don't wait for the ingredients to be fully mixed in before adding the next.) Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.
- Coat a 15 cup Bundt pan with nonstick-four spray, pour in the batter and smooth the top. (if your pan is smaller, fill 3/4 full and make cupcakes). Bake 55 to 60 minutes until a skewer in the middle comes out with just a few crumbs on it. (Decrease baking time by about 15 minutes for a 10-12 cup pan).
- Cool cake in the pan for 5 minutes, then invert onto a flat surface and cool to room temperature. Wrap in plastic and store at room temperature for 1 day or freeze up to 1 month.
- Boil sugar and water over medium heat until it reaches 245°F As it cooks, begin the meringue so it is ready at the same time the syrup is ready.
- Whip whites with a wire wyhisk in a stand mixer on high. Mix until they reach stiff peaks, 1 to 2 minutes. Sprinkle in 1/4 cup sugar; beat to incorporate. Try not to let the meringe sit for mor than a minute or so.
- Slowly pour the hot sugar syrup into the meringue in a steady stream with the mixer on high.
- Continue beating the frosting for 10 to 12 minutes, until the outside of the bowl reaches room temperature. The frosting will be thick and glossy white.
- Beat in butter by tablespoons; this should take about 2 minutes. The butter will deflate the frosting. (If the frosting seperates, then the butter may have been too cool or the bowl too warm. Keep beating and it will eventually come together.).
- Add in the chocolate and vanilla extract.
- Split cake in half (parallel to the bottom) and fill and frost. Garnish with colcolate curls, sifted cocoa or sifted powdered sugar. Serve room temperature.