Chocolate Tea Cake

 

 

I found this in Country Living while looking to perfect my recipe for lemon tea cake.  The cake is good enough on its own, without the frosting,  but why not gild the lily this time?!

 

Serves: 16
Yields: Two (9-by 5-inch) loaf cakes

Oven Temp: 325

Ingredients

 2 1/4 cup(s) cake flour

1 cup(s) cocoa

2 tablespoon(s) cocoa

1/2 teaspoon(s) salt

1/4 teaspoon(s) baking powder

1/4 teaspoon(s) baking soda

1 cup(s) unsalted butter, softened

2 cup(s) granulated sugar

1 cup(s) (firmly packed) dark brown sugar

6 large eggs

3/4 teaspoon(s) almond extract

1 1/4 cup(s) sour cream

1 cup(s) confectioners' sugar

6 tablespoon(s) heavy cream

2 tablespoon(s) sliced almonds

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.

Recipe from Country Living