Happy Birthday to me! March 2nd is my birthday, and to celebrate, I decided to make a luscious two-tiered chocolate cake. Now, don’t be fooled by the pictures. This cake is quite intense, but not overly sweet. That’s how I like it. The combination of ingredients are designed to bring out the flavor of the chocolate. Coffee is used in the cake to add moistness and elevate richness of the chocolate. The sour cream in the icing adds a hint of tang that balances the sweetness of the white chocolate shavings.
Happy Birthday Chocolate Cake
Sour Cream Chocolate Icing:
Adapted from: Sky High: Irresistible Triple-Layer Cakes
By: Alisa Huntsman and Peter Wynne
12 oz semisweet chocolate, coarsely chopped
1 stick butter, unsalted and softened
2 Tbl. light corn syrup
¼ cup half-and-half
½ cup sour cream
Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from heat and whisk until smooth. Whisk in the half-and-half and sour cream. Spread on cake while still soft.
White Chocolate Shavings:
3 – 4 oz. white chocolate
Run a potato peeler along the top of the white chocolate bar to create tiny curly shavings. Sprinkle on the top of the cake before the icing dries. You can also use a hand shredder for a finer look.