|Meet Tidbit, my tiny Netherland Dwarf, she's barely 3 pounds.|
|This is Toby, my blind, one-eyed Dutch Cross guy|
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 ounces unsweetened chocolate, finely chopped
½ cup whole milk
½ cup granulated sugar
2 large egg yolks, plus 1 large egg white, room temperature (otherwise it won't stiffen)
¼ cup (½ stick) unsalted butter, softened
½ cup packed light-brown sugar
½ teaspoon pure almond extract (this is the best thing ever, I wish I smelled like it)
½ teaspoon pure vanilla extract
In a separate bowl, sift together the flour, salt and baking soda.
|I used Ghirardelli chocolate and cocoa.|
In your double boiler, or a heat proof bowl over a saucepan of simmering water, mix the chocolate, ¼ cup milk, granulated sugar and 1 egg yolk. Stir until thickened and set aside
In your electric mixer fitted with the paddle attachment, cream your brown sugar with the butter. Add the remaining yolk. Mix in your flour mixture in batches, alternating with ¼ cup water, ¼ cup milk, and almond and vanilla extracts. Next add your chocolate mixture.
In another bowl, and using your hand mixer, beat the egg whites until it becomes peaky.
Fold the egg whites gently into your batter with a spatula. Pour into pan and bake for 25 - 30 minutes. Mine was ready in exactly 25. Stick a cake tester in the centre to see if it comes out clean. If it does, it's ready!
|It kinda looks like it has melanoma|
Let it cool for 20 minutes or so, and then flip it out onto a cooling rack to further cool down completely. You can now remove the parchment paper.
|Tidbit coming over to investigate the kitchen activity|
Once your cake is completely cool (I waited 45 minutes), use a very sharp bread knife to slice the cake clear in half. Easy does it!
|Cross-section of chocolate cake|
1 ½ cups confectioners' sugar
3 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
5 tablespoons unsalted butter, softened
4 ounces cream cheese, room temperature
7 ounces bittersweet chocolate, melted
⅔ cup sour cream
Sift together your confectioners sugar, cocoa powder and salt in a bowl. Set aside. Using your electric mixer with the paddle attachment (I hope you were cleaning your tools while the cake was baking and cooling!) mix together your cream cheese and butter until it's nice and fluffy. Slowly add the sugar, chocolate, and finally the sour cream.
Use 1 cup of your frosting to frost the entire first layer. Then lay the top part of the cake over the frosted part. Continue to frost the whole cake.
|Chocolate cake heaven.|