Chocolate Cream Cakes

Chocolate Cream Cakes



chocolate cream cakes
Total Time: 1:10
Prep: 0:40
Cook: 0:30
Yield: 4 cakes
Serves: 8

ingredients


Cakes
1½ c. all-purpose flour
Baking spray
1 c. sugar
⅓ c. unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. Salt
¾ c. sour cream
⅓ c. canola oil
1 large egg
1½ tsp. cider vinegar
1½ tsp. vanilla extract
Filling
½ tsp. unflavored gelatin
1½ tbsp. cold water
2 oz. white chocolate
¾ c. heavy cream
Glaze
6 oz. bittersweet chocolate
½ c. heavy cream
2 tbsp. light corn syrup
2 oz. white chocolate, for decoration
 


Directions


1- Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.

2-Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.

3- With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.

4-  Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.

5-Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.


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