We have five birthdays in October in our family. The fun has begun. I baked Laurie a cake for her birthday, which was yesterday (Saturday). I baked special chocolate sour cream bunt cake that’s a little more complicated than the plain old fashioned chocolate cake I have made for her in years past.
The recipe has you make a chocolate butter past to grease the bunt pan and then coat the pan with cocoa powder. Laurie said it worked better to use a mixture of cocoa powder and flour. Either way, I made a mess.
Laurie had made this recipe and filled bugs and bunny cake pans with the batter. The little cakes rose well above the top of the cake pan. Keeping that in mind, I filled the bunt pan 2/3 full and prepped a pie pan for the rest of the batter.
The cake in the pie pan didn’t rise either. The sour cream I used was really sour, perhaps the sourness changed the leavening. I put the bunt cake on top of the pie cake on a chrome platter. The stack gave it a sculptural look. Tristan asked me to make the tangy whipped cream suggested in the recipe using heavy whipping cream, brown sugar, sour cream, and vanilla. The cake has a super chocolaty taste and the tangy whipped cream gives it a nice zing.
Note to Herman. This cake is great with a cup of espresso. Together they make the real breakfast of champions.