Make this decadent chocolate cake dessert at the table You core this holiday season.
INGREDIENTS :
CAKE
- Oil, for the pan
- 1 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- 1/2 tsp. baking soda
- 1 c. sour cream
- 3 c. all-purpose flour, plus more for the pan
- 1 c. unsweetened cocoa powder
- 1/2 c. dark brown sugar
- 2 large eggs
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 c. unsalted butter, at room temperature (2 sticks)
- 1 1/2 c. granulated sugar
- 1 c. strong prepared coffee or milk
FROSTING
- 3/4 c. granulated sugar
- 3 large eggs
- pinch salt
- 1 tsp. pure vanilla extract
DECORATION
- 3 small sprigs rosemary
- 1/2 c. plus 1/2 cup granulated sugar
- 1 c. cranberries, thawed if frozen
- Gingerbread cookies, mini candy canes, and candied orange slices, for serving
DIRECTION :
- Make the cake: Preheat the oven to 325 ° f. Oil a 10 tube pan Cup and lightly coat in flour; tap out the excess.
- In a medium bowl, combine flour, cocoa, baking powder, salt and baking soda. In a second Bowl, combine sour cream and extract.
- Using a food processor, pulse together the butter and sugars until combined, about 2 minutes. Add the eggs one at a time, beating until incorporated before adding the next. Pulses in a mixture of sour cream. Add the flour mixture in three parts, alternating with coffee, until just incorporated.
- Transfer the batter into the prepared Cake Pan and Bake until a wooden pick inserted in Center comes out clean, 40 to 50 minutes. Transfer the cake to a wire rack and let cool in the pan for 10 minutes, then invert onto rack to cool completely.
- Meanwhile, make the decorations: line a large rimmed baking sheet with parchment paper. 1/2 cup sugar place 1 cup water in a medium saucepan and cook on medium until the sugar dissolves. Increase heat to high and let boil 1 minute. Remove from the heat. Dip the rosemary into the syrup, then delete, shaking off the excess, and coat in remaining 1/2 cup sugar; transfer to the prepared baking dish. Repeat with the cranberries. Set aside to dry.
- To make frosting: fill a medium saucepan with 1 inch of water and bring to a boil. Place the egg whites, sugar, and salt in a large bowl of mixer stand and place over a pan of water to a boil. Turn off the heat and whisk the mixture constantly until sugar melts, 3 to 5 minutes. Test with a little rub the mixture between your fingers (it should not feel coarse). With a standing mixer, beat mixture until stiff glossy peaks form, 7-10 minutes. Hit in the vanilla extract.
- Spoon into cooled cake and decorate with sugared cranberries, rosemary, cookie, candy cane, and candied orange slices.