2 1/2 c Cake flour
1 ts Baking soda
1/2 ts Salt
1 Stick unsalted butter,
Softened
2 1/2 c Dark brown sugar
4 oz Unsweetened chocolate,
Melted and cooled
3 lg Eggs
1/2 c Sour cream
2 ts Vanilla extract
1 c Boiling water
Old Fashioned Boiled
Frosting:
3 Egg whites
1 c Sugar
1/3 c Light corn syrup
pn Salt
Preheat oven to 350 degrees. Butter a 10-inch springform pan and line
the bottom with a disk of parchment or wax paper.
Mix flour, baking soda and salt, sift once and set aside. With an
electric mixer set at medium speed, beat butter until soft and light.
Add sugar and continue beating until very light, about 5 minutes.
Beat in chocolate, then eggs, one at a time, continuing to beat until
light and smooth.
Beat in half the sour cream, then half the flour mixture, scraping
bowl and beater(s). Repeat with remaining sour cream and flour
mixture, scraping again. Combine vanilla and boiling water and gently
beat into batter. Pour batter into prepared pan and bake for about 45
minutes, until firm and well risen. Cool in pan on rack for 5
minutes, then unmold and cool on a rack.
For the frosting, combine all ingredients in bowl of mixer. Whisk to
combine and place over a pan of simmering water, gently whisking until
mixture is hot and sugar is dissolved. Whip on medium speed until
cooled, but not dry.
To finish, cover top of cake with frosting, swirling it from the
center outward. To serve, cut the cake with a moist knife, wiping the
blade with a wet cloth between each slice.
COOKING LIVE SHOW #CL9080
(recipe courtesy of Copeland Marks)
Cake Batter:
Yields
4 servings