Chocolate Cake (2)
Chocolate Cake (2)
Ingredients
- 1 cup (250 ml) milk
- 3/4 cup (180 ml) cocoa powder
- 3 cups (750 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) unsalted butter, softened
- 2 cups (500 ml) brown sugar
- 2 teaspoons (10 ml) vanilla extract
- 4 eggs
- 1 cup (250 ml) sour cream
- 18 oz (510 g) semisweet chocolate, chopped
- 1 1/2 cups (375 ml) 35% cream
- 1/4 cup (60 ml) corn syrup
- 1/2 cup (125 ml) cold unsalted butter, diced
- 1 recipe Peanut Brittle
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.
- In a saucepan, heat the milk and cocoa powder, stirring with a whisk until smooth. Let cool.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl with an electric mixer, cream the butter with the brown sugar and vanilla. Add the eggs, one at a time, until the mixture is smooth. Gradually add the cocoa milk. Add the dry ingredients alternately with the sour cream.
- Spoon the batter into the pans and bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.
Chocolate Cake (2)