Dressy Chocolate Loaf Cake (or the “Flying Terd”)

Between 2 masters classes, a full time job, a full time spouse and two cats it can be hard for me to find time to bake.  So, sorry for the delay.  I made this cake in my limited free time one Saturday to bring as dessert to a friend’s house.  Which, by the way, is the reason behind the name I gave it of the “Flying Terd”.  My husband only like chocolate cake with chocolate frosting.  Now, there is nothing wrong with a chocolate cake with chocolate frosting in my opinion, except that I feel the need to put sprinkles on them because otherwise I think it can look like a terd.  So, when I made this cake, which is made in a loaf pan, and frosted the cake I really thought it looked like a large terd.  So, I had to put sprinkles on it.  Since it was even a nice spring day I put little flower sprinkles on in.  Then, on the car ride over to our friends’ house my husband took a turn a little too fast and the cake went flying across the platter it was on.  It still looked okay, but we gave the cake the nickname of the “Flying Terd”.


So besides the drama and new name, this cake is exactly how Dorie describes it, it looks fancy and sophisticated, but it takes barely any time at all to put together.  It’s almost dark chocolate, dense cake pairs excellently with the raspberry jam filling.   Everyone really enjoyed it.  My only tip would be to keep a glass of milk on hand.  So, I hope you try it and come up with your own nickname to this cake as well.

Recipe: (from Baking: from my home to yours by Dorie Greenspan)

1 1/2 cups AP flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 1/3 cup sugar

2 large eggs

1 1/2 cup sour cream

1/3 cup raspberry jam

1 tsp water

5 ounces semisweet chocolate, chopped coarsely

Center a rack in the oven and preheat the oven to 350degrees.  Butter a 9 1/2-x-5-inch loaf pan, dust the inside with flour and tap out the excess.  Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of one another.

Sift together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment beat the butter and sugar together at medium for about 3 minutes, or until very light and fluffy.  Add the eggs one at a time, beating for 1 minutes after each one goes in.  Reduce the mixer speed to low and mix in 1 cup of the sour cream.  Still working on low speed, add the dry ingredients and mix only until they disappear into the batter.  Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.

Bake for 60-70minutes, or until a knife inserted into the cake comes out clean.  If, after about 45 minutes, the cake looks as if it’s browning too quickly, cover it loosely with a foil tent.  Transfer the pan to a cooling rack and let the cake cool for about 5 minutes before turning it out onto the rack.  Cool to room temperature upside down. 

Once cooled, bring the jam and water to a boil and stir it smooth.

The top of the cake will become the bottom layer, so if it is uneven and your cake rocks a bit on the counter, turn it right side up and use a long serrated knife to level it.  Using the serrated knife, cut the cake into 3 even layers.  Put the first layer (originally the top of the cake) cut side up on a long serving platter and spread half the jam over it.  Cover with the middle layer and spread that layer with the remaining jam.  Lift the top layer into place, cut side down. 

Then, in a heatproof bowl over a double boiler melt the chocolate.  Still working over the double boiler, stir in the sour cream.  Don’t be concerned if the cream tightens – just keep stirring gently and the frosting will become smooth and glossy.  Remove from the heat and cover the sides and top of the cake with the still-warm frosting.




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