Chocolate Velvet Cake This recipe was adapted from Neiman Marcus Taste published by Clarkson Potter/Publishers.
1 1/2 cups all-purpose flour, plus additional for the pans 1/2 cup cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 1/4 cups sugar 1 cup sour cream 1/4 cup milk 1/3 cup canola oil 2 tablespoons vegetable shortening 1 teaspoon vanilla extract 2 large eggs 1 3/4 cups heavy cream 1/3 cup dark corn syrup 16 ounces semisweet chocolate chips Into a large mixing bowl, sift together flour, cocoa, baking powder, baking soda and salt. In an electric mixer bowl, combine sugar, sour cream and milk; add oil, shortening and vanilla. Using paddle attachment, mix on low speed for about 2 minutes, until well incorporated and smooth. Scrape down sides of bowl and add the eggs, one at a time. Scrape down bowl again and add flour and cocoa mixture in one-third increments, waiting for each addition to be incorporated before adding the next and scraping down the sides of the bowl after each addition. Transfer the mixture to two buttered and floured 8-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes and then turn out onto a work surface to cool completely. While cake is baking, place heavy cream and syrup in a saucepan and bring to a boil. Place the chocolate chips in a bowl and pour cream mixture into the chocolate, whisking until smooth. Let cool and then transfer to bowl of mixer fitted with a paddle attachment. Beat for about 4 minutes, until fluffy. Spread the frosting between the two layers and then frost the top and sides of the cake. Yield: 8 servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
