Chocolate Teacakes...The Easy Way!
Chocolate Tea Cake
Jan 13, 2009
For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.
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Total Time: 2 hours 0
2 1/4 c. cake flour
2 tbsp. cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
dark brown sugar
3/4 tsp. Almond Extract
1 1/4 c. sour cream
6 tbsp. heavy cream
2 tbsp. Sliced almonds
- Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.
- Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.
- Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.
- Stir confectioners' sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.
Video: How to make chocolate tea cakes with Callebaut chocolate
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Date: 05.12.2018, 02:09 / Views: 52332