Saturday Chocolate Cake, a casual delight

 Saturday Chocolate Cake, a casual delight

 

Not sure what the actual recipe was in the Silver Palate cookbook circa 90's.  But here is my attempt at it since I no longer have the book.  The best part was it was lighter, but moistened with a glaze that dripped inside of it.  

I called it my Saturday cake because I made it on Saturdays.  It made the house smell so good, and it fit in the antique cake tin, with it's yellow painted cover.  It "wasn't too sweet" because it didn't have frosting, therefore justifiable cake for eating more often. 

FOR THE CAKE

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• Add together in a 4 cup measuring glass or medium sized bowl, let rest together before stirring:
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• 1/2 c butter, cut up into pieces 
• 1 c semi-sweet chocolate chips
• 1/8 c cocoa powder
• 1 c hot coffee

• Stir together in another bowl and set aside:
• 1 c sour cream
• 1T vanilla
• 1 t baking powder
• 1 t baking soda
• 1 egg yolk

In a very large mixing bowl beat until stiff:




• 2 egg whites
• Then add to whites and continue mixing 3-5 minutes more:
• 1/4 t salt
• 1 1/2 c sugar 
• 
  
• Add the sour cream mixture into the egg white mixture and beat another minute

Then mix in:  

2 c flour 




Mixture will be thick

Next slowly add some of the chocolate mixture, incorporating before adding more until it's ready to pour into a 10' buttered/floured and parchment bottomed baking springform pan.  (In the photos I used a funnel but I never can get them out of a funnel without trouble, which in my mind is only for an angle cake anyways).    




Bake at 350 for 40-50 minutes. Test with a small, sharp knife when it comes out without sticky cake batter on it, it's done.




Cool cake for at least 10 minutes before springing from the pan.  




• Sprinkle with powder sugar or glaze.  
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• GLAZE
• In small pan heat on very low simmer for at least 5 minutes
• 1/2 c. cream 
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• Add and stir into, keep on very, very low heat

• ¾ cup chocolate chips
• 1t vanilla 

Meanwhile, whisk together 

• 1-2 egg yolks
• 2-3 T cream

Whisk into the cream mixture.  




It should be glossy and slightly thick, and taste like Nutella without the nuts.  Leave on the stove where it's warm until ready to use. 

Optional: add a few tablespoons of roasted, ground hazelnuts or sprinkle on top.




Option when glazing poke holes on the top with a chopstick so the warm glaze will go inside.




As you spoon over the glaze let it drip down around the outside of cake.




Serve warm or cool. 

  
















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