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Chocolate Tea Cake

For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.

                
By CountryLiving
   
For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.


Total Time:
Level: Moderate
Yield: Two (9-by 5-inch) loaf cakes
Serves: 24

Ingredients

  • 2¼ c. cake flour
  • 1 c. cocoa
  • 2 tbsp. cocoa
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 c. unsalted butter
  • 2 c. granulated sugar
  • 1 c. dark brown sugar
  • 6 large eggs
  • ¾ tsp. almond extract
  • 1¼ c. sour cream
  • 1 c. confectioners' sugar
  • 6 tbsp. heavy cream
  • 2 tbsp. Sliced almonds
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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Cake Magazine: Chocolate Tea Cake
Chocolate Tea Cake
For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.
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