Chocolate Carrot Cake
Chocolate Carrot Cake
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/4 teaspoon (1 ml) salt
- 4 eggs
- 1 1/2 cups (375 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (180 ml) melted unsalted butter, partially cooled
- 2 cups (500 ml) grated carrots
- 4 oz (110 g) semi-sweet chocolate, coarsely chopped
- 12 oz (335 g) white chocolate, chopped
- 1/2 cup (125 ml) sour cream
- 1/2 cup (125 ml) orange juice
- 1/2 cup (125 ml) sugar
- 2 small, thick carrots, thinly sliced lengthwise on a mandolin (12 slices needed)
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
- In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns pale and doubles in volume, about 10 minutes. Using a spatula, gently fold in the melted butter. Gently whisk in the dry ingredients. Add the grated carrots and chocolate.
- Pour the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Unmould onto a cooling rack and let cool.
Chocolate Carrot Cake