Thursday, January 27, 2011
Snow Day 2 Recipe
So it's snow day number 2. The Velvet Chicken Soup day 2 is even better than day 1's version, since all the flavors have melded together over night. I Die. So naturally because there's snow on the ground, the sun sets and you cuddle up in front of the fire and you instinctively crave Hot Chocolate. Well instead of a mug of Swiss Miss, why not grab a piece of Chocolate Velvet Cake [the recipe I promised you all yesterday]. Another Helen Corbitt classic from the Neiman Marcus Taste cookbook.
"The name Helen Corbitt gave this cake made me want to try the recipe, and I can vouch that chocolate lovers everywhere will not be disappointed. It is not your typical chocolate cake-it is dense and a little chewy but not too intense. It travels well; the frosting sets up perfectly and looks, well, good enough to eat. These qualities make it the perfect dessert to take along for a party or dinner event. Over recent years it has become a favorite of our guests at Neiman Marcus, especially for birthday celebrations."
For the Cake:
1 1/2 cups all-purpose flour, plus additional for the pans
1/2 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/4 cups sugar
1 cup sour cream
1/4 cup milk
1/3 cup vegetable oil
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
2 large eggs
For the Frosting:
1 3/4 cups heavy cream
1/3 dark corn syrup
16 ounces semisweet chocolate chips
Preheat the over to 350 degrees F. Butter and flour two 8-inch cake pans.
To prepare the cake, sift together the flour, cocoa, baking powder, baking soda, and salt into a bowl. Combine the sugar, sour cream, and milk in the bowl of an electric mixer fitted with a paddle attachment and add the oil, shortening, and vanilla. Mix on low speed for about 2 minutes, until well incorporated and smooth. Scrape down the sides of the bowl with a spatula and then add the eggs, 1 at a time. Scrape down the bowl again and add the flour and cocoa mixture in one-third increments, waiting for each addition to be incorporated before adding the next and scraping down the sides of the bowl after each addition.
Transfer the mixture to the prepared cake pans and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes and then turn out onto a work surface to cool completely.
While the cake is baking, prepare the frosting. Place the cream and syrup in a saucepan and bring to a boil. Place the chocolate chips in a bowl and pour the cream mixture into the chocolate, whisking until smooth. Let cool and then transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat for about 4 minutes, until fluffy. Spread the frosting between the 2 layers and then frost the top and sides of the cake.
*add in different flavoring like espresso, or extracts for even more depth
Hope you all enjoy!