TRB‘s not sure about you, kids, but there are certainly no tears here about summer coming to a close. It’s been so hot and sticky in the Northeast this season, the cooler fall temperatures and lower humidity will be a welcome change.
In the meantime, while TRB was taking a much needed stay-cation this past week, she cranked up the AC to bake a Chocolate Sour Cream Cake with a Chocolate Glaze from The Complete Magnolia Bakery Cookbook. As if that does not sound decadent enough, the recipe was kicked up a notch by infusing some Godiva Caramel Liqueur into the Chocolate Glaze.
Although, the Magnolia recipe calls for miniature chocolate chips in the cake, TRB decided not to add them. So, it’s your call — take ’em or leave ’em — either way, this cake is definitely a treat to be enjoyed.
Chocolate Sour Cream Cake with Chocolate Glaze
(Original recipe from The Complete Magnolia Bakery Cookbook)
3 cups, plus 2 tbsp. all-purpose flour
1 and 1/2 tsp. baking soda
1/4 tsp. salt
3 oz. unsweetened chocolate, coarsely chopped
1 tbsp. instant espresso
1 and 1/2 cups boiling water
3/4 cup (1and 1/2 sticks) unsalted butter, softened
2 2/3 cup firmly packed light brown sugar
2 large eggs at room temperature
1 and 1/2 tsp. vanilla extract
3/4 cup sour cream
2/3 cup mini chocolate chips (optional for TRB‘s version)
4 oz. semi-sweet chocolate
4 tbsp. butter or cream
2 tbsp. Godiva Caramel Liqueur
1. Preheat oven to 325 degrees. Grease and lightly flour a 10″ tube pan or bundt pan.
2. In a large bowl, sift the flour, baking soda and salt together. Set aside.
3. Place the chocolate and espresso in a medium-sized bowl, add the boiling water and stir until the chocolate is completely melted. Set aside to cool for 5 to 10 minutes.
4. In a large bowl, cream the butter and sugar until fluffy – about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla.
5. Gradually add the dry ingredients, beating only until smooth. Add the sour cream. Add the chocolate mixture in three parts, beating after each addition. Stir in the chocolate chips, if desired.
6. Pour the batter into the prepared pan and bake for 70-80 minutes or until a cake tester inserted in the center of the cake comes out clean.
7. Let the cake cool in the pan for 20 minutes. Remove from pan and cool completely on a wire rack.
8. Prepare the glaze: Melt the chocolate and butter (or cream) in a saucepan. Remove from heat and add the Godiva Caramel Liqueur, stirring to incorporate. Pour glaze over cake.
Did you try this recipe? Post a comment below.