Here is another recipe from my Baked Explorations cook book. I called this recipe Thursday Night Cake because I work on Sunday nights so we don't have a Sunday night dinner at our home.
So, I made the cake on a Thursday night instead. I am the only in the house that had a slice. Hubby on a diet and the kids would rather eat Hershey kisses or some other valentine candy. I made the and took most of it to work last week. I, of course, had a piece and the remainder was devoured by my co-workers.
I only took the one picture of the cake and here it is. The recipe called for a 9x9 pan and I only had an 8x8 pan so I used that. I should have left some of the batter out because I had to bake it a little longer and the edges became a bit to brown. Now, my co-workers really don't mind that is for sure.
The frosting, on the other hand came out beautifully and tasted just divine. It has a wonderfully pudding like texture and is so delicious that it made up for the bit of dryness in the cake. The cake actually reminded me of this other recipe that I made. It contains cinnamon and sour cream, two ingredients that are great together in a cake batter. I always say that I love a cake recipe that has sour cream.
for the cake:
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
10 tablespoons (1 1/4sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 cup sour cream
for the chocolate frosting:
3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona) honestly I just used Hershey
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
Make the Cake
Preheat the oven to 350F. Line a 9-inch square cake pan with parchment paper and butter the sides and bottom of the parchment paper.
In a large bowl, sift together the flour, baking powder, salt and cinnamon. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the four mixture. Scrape down the bowl and beat for a few more seconds.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for at least 20 minutes, loosen the sides of the cake from the pan then turn the cake our onto the rack. Remove the parchment and flip the cake right side up. Let the cake completely cool.
Make the Chocolate 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 the 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 put 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 to 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. 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.