Velvet Chocolate Cake Recipe With Chocolate Ganache Icing

VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F and set the oven rack to the middle position.
• Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
• In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
• In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
• Add the eggs, one at a time, beating just until incorporated after each addition.
• Add the melted chocolate and mix just until well blended.
• On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
• Very gradually add the hot water and beat on LOW just until blended.
• Add vanilla and stir.
• Spoon the batter evenly into the prepared tube pan.
• Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
• While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
• Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
• Add the butter and stir until fully incorporated.
• Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.

CHOCOLATE GANACHE FROSTING FOR CHOCOLATE VELVET CAKE

Steps:

• Preparation. Let sour cream stand at room temperature 1 hour.
• Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
• Stir in sour cream. Yield 4 cups.