STUMP DE NOEL CAKE

STUMP DE NOEL CAKE image

Number Of Ingredients 16

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Cake:
2 1/4 C flour
1 C unsweetened cocoa powder
2tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 sticks of butter
1 1/2 C sugar
4 eggs, lightly beaten
1 tsp vanilla
1 1/2 C sour cream
6 ounces of Bittersweet Chocolate, melted and cooled slightly
For the Glaze:
4 ounces Bittersweet Chocolate finely chopped
1/2 C heavy cream
Powdered Sugar for dusting.

Steps:

Cake: Whisk together in a bowl: Flour Cocoa Powder Baking Powder Baking Soda Salt Set aside In the bowl of an electric mixer fitted with a flat beater: Butter on medium speed until smooth, 30-45 seconds. Reduce to low and add sugar,until blended. Increase speed to med. high until light & fluffy. Stop occasionally to scrape the sides. Add eggs, beating after each addition, until the batter is thick and creamy. Stop to scrape the sides. Add vanilla Reduce speed to low and add flour in 3 additions, adding sour cream alternately, beginning and ending with flour. Remove bowl and gently fold in melted chocolate. Pour into pan, tap to release air. Bake 60-70 minutes. Transfer to a wire rack to cool about 10 minutes. Invert onto a cooling rack and cool for 1 hour. Glaze: Place chopped chocolate in a bowl. In a small saucepan(medium heat) bring cream to a simmer. Pour the cream over the chocolate and stir until melted and smooth. Set the rack with the cake over a cookie sheet covered with parchment paper and pour the glaze over it. Let it cool to room temperature, then dust with powdered sugar just before serving. Garnish the top and sides with fresh Holly Leaves.