Anna Sultana’s Sour Cream Chocolate Cake with Dark Chocolate Glaze

The weather here hasn’t been at all Spring-like.

We’ve had hail and snow during the past week.

Well, Spring weather or not, Mother’s Day is coming this Sunday.

This cake always reminds me of my parents.

Ma and I made it when they came up for a visit.

Pop would sit and supervise us as we spread the chocolate filling. 

Every so often he’d say something like 

Do you use that to lay bricks? or 

Can you do stucco work, too?

Ma would give him THE LOOK and he’d wander off until it was time to eat.

As all good things are this cake that is a bit of a project.

You can spread out the work load - bake the cake layers the day or two before.

The layers also freeze well, if you want to lighten the work load this weekend.

Happy Mother's Day!!

Hints:

If you are using all purpose flour in this recipe remove two tablespoons from each cup of flour and 1 1/2 teaspoons from the 1/4 cup.

About the chocolate…

When we made this recipe back in the 90s, a square of baking chocolate was 1 ounce.

For some reason a chocolate company - who couldn’t possible have a baker on staff - has decided to repackage their product so that 4 itty bitty rectangles equal 1 ounce.

I don’t know how your chocolate is packaged, so I’m giving weights.

Use the same bowl for the three meltings without washing after the first two uses.

Just pick a bowl that's large enough for the 4 ounces and coffee.

About the sour cream… use any fat content you prefer.

If you don’t want to use all three layers at one time you can freeze a layer to serve some other time.

About the filling…

If it looks too thick, add a little more cream.

If it’s too thin, add a little more icing sugar.

Don’t have 2 Tablespoons strong coffee? No problem.

Put 2 Tablespoons of water and instant coffee (either regular or decaf) in the bowl. 

Just before serving you can top the cake with raspberries or sliced strawberries if you’re feeding the gang and it will all be eaten at one seating.

If this isn’t going to happen the berries could end up looking a bit sad.

Not to worry. here are other topping ideas: shaved chocolate or chocolate chips, whole or chopped nuts, unwrapped chocolate bonbons, maraschino cherries, cookies, frosting mounds, peaks or flowers… 

Have fun with it. 

Another good cake for special events is

Anna Sultana’s Mocha Cake and Mocha Fudge Frosting

                        Chocolate Cake

Place the rack in the centre of the oven.

grease 3 8 inch round pans

      

Preheat oven to 350º F          

Sift together into a medium bowl

2 1/4 Cups cake & pastry flour

2 teaspoons baking soda

1/2 teaspoon salt

Place in a large mixer bowl

1/2 Cup butter, softened

2 1/4 Cups lightly packed brown sugar

3 large eggs

Cream on medium speed of electric mixer for 5 minutes.

While the butter is being creamed, place in a microwaveable bowl 

3 ounces unsweetened chocolate

Melt in microwave.

After the butter mixture has been beaten for 5 minutes, beat in

1 1/2 teaspoons vanilla

the melted chocolate

While you’re adding the dry ingredients and sour cream, heat to boiling

1 Cup water

Add the dry ingredients alternately with

1 Cup sour cream

Mix lightly until smooth.

Stir in the boiling water. The batter will be thin. Don’t worry. It’s okay.

Pour the batter into the greased pans.

Bake until the cake layers are done, about 35 minutes.

A toothpick inserted in the centre of each should come out clean.

Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and place the layers on the racks.

Let them cool completely.

                        Chocolate Filling 

Place in a microwaveable bowl  

2 ounces unsweetened chocolate

Melt in microwave.

Place in a large mixer bowl

1/2 Cup butter, softened

1/3 Cup light cream

the melted unsweetened chocolate

Beat until creamy.

Gradually add in

3 to 3 1/2 Cups sifted icing sugar

Beat until light and fluffy.

Cut 2-inch-wide strips of wax paper.

Place a layer upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Spread some filling over the layer with a spatula.

Place the second layer on top and spread some filling over it.

Place the third layer on top. Do not cover it with the filling.

Smooth the remaining filling over the sides.

Chill 30 minutes.

Remove the wax paper strips.

                        Chocolate Glaze

Place in a microwaveable bowl

4 ounces unsweetened chocolate

2 Tablespoons strong coffee

Heat in a microwave until the chocolate is melted.

Remove from microwave.

Add 

3 Tablespoons butter, softened  

Stir until smooth.

Spread the glaze over the top layer and let it drizzle down the sides.