Happy Birthday, Mr. BCP!

Hello, my darling friends.  I hope you are all doing well.  It's been a rough week, never a dull moment, as usual.  But, we must always see the good in every bad.  It's the only way to survive in this not so perfect world.  But....this is not a philosophy class, this is a happy site, where people should come to forget their troubles and get hungry.  Earlier, this month was Mr. BCP's birthday, aka, my husband.  I am thinking of changing his name to Mr. Guava, since he pours guava marmalade on almost anything.  I thinks he kills most desserts by doing this but, oh, well, what can I do?  Should it surprise you that I am currently working on a guava cake recipe?
For his birthday, I made a succulent chocolate cake and topped it with whipped ganache.  It was simply divine, so good that I cannot wait to make again.
It's been raining lots in Miami, which is not surprising.  When I was a kid, I walked home from school  and on rainy days, I never dared to open an umbrella.  I danced in the rain and  stepped in every puddle.  By the time I got home, I looked as if I had been bathed in automatic car wash.  Ahhh, those were the days.

                                                          Chocolate Velvet Cake

Ingredients:                                                 Yield: 12 Servings

1 1/2 cups semisweet chocolate morsels

1/2 cup butter, softened

1 (16 ounce ) package light brown sugar

3 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (8 ounce) container sour cream

1 cup hot water

2 teaspoons vanilla extract

Whipped ganache, recipe follows

Preheat oven to 350 degrees
I used 2 (9 inch) springform pans, greased with vegetable spray and covered with parchment paper.

Melt semisweet chocolate morsels in microwave at 30 second intervals.  Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer until well blended, about 5 minutes.  Add eggs one a a time beating after each addition.  Add melted chocolate and beat until well incorporated.
On separate bowl, sift flour, baking soda, and salt.  Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.  Beat until all well blended.  Gradually, add 1 cup hot water in a slow, steady stream, beating at low speed. (this step is very important, it will add great moistness to cake)
Stir in vanilla and pour into baking tins.  Bake for 30 minutes or until inserter comes out clean.
Cool on wire racks for about 10 minutes, remove from pans and cool for 1 hour. 

Whipped Ganache Filling

1 (12 ounce) package semisweet chocolate morsels

1 1/2 cups whipping cream

Microwave chocolate morsels and whipping cream at 30 minute intervals until melted; whisk until smooth.  Cover and chill for 2 hours until mixture is thickened.
Beat ganache at medium speed until soft peaks form and ganache lightens in color.  Do not over mix.

Cover first cake layer with whipped ganache, top with second cake layer; cover top and sides.

This is one of the best chocolate cakes I've ever devoured.

Enjoy and do not wait for a special occasion to bake this cake, after all, all days should be celebrated.

This recipe is courtesy of Southern Living


Andy said…
This cake was delicious. So moist! Everyone should give this recipe a shot.
Anonymous said…
This is one of the richest chocolate flavored cakes I've ever had.tastes like a chocolate bar. DELICIOUS!
RosyCooks said…
That's very kind of you. Thank you, Andy.
RosyCooks said…
Yes, I think so, too. Thanks
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