Serves: 8 to 10
Oven Temperature: 350˚F/175˚C
Baking Time: 35 to 45 minutes
This cake with is quite simply the tenor of chocolate butter cakes. The sour cream base of this cake gives it an exceptionally soft and moist texture, and fabulous flavor. Rose named this cake in The Cake Bible to honor Placido Domingo, in gratitude for the pleasure of his incomparable performances.
You can read more about this cake on our “A Tale of a Chocolate Cake, Two Tenors, & My Love of Opera “ posting on January 2. We also have the episode from the Rose’s PBS Baking Magic television series link on this post for you to watch her making it.
Special Equipment A 9 inch by 2 inch round cake pan, coated with shortening, topped with a parchment round, then sprayed with baking spray with flour.
Preheat the Oven
* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven.
* Set the oven at 350˚F/175˚C.
Set Up for Ingredients (Mise en Place)
* 30 minutes to 1 hour ahead, set the butter and eggs on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).
* Separate and measure the yolks 40 grams/ 2 tablespoons plus 2 teaspoons) and whites 60 grams (1/4 cup) into small bowls. (See NOTE.)
Make the Batter
1) Into a medium bowl, whisk together the egg yolks and whites, cocoa, sour cream, and vanilla until smooth.
2) In the bowl of a stand mixer, fitted with the paddle beater, blend the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
3) Add the butter and half cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.
4) Starting on medium-low speed, gradually add the remaining cocoa mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients smoothly. Scrape down the sides.
Bake the Cake
5) Bake for 35 to 45 minutes, or until a cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Cool and Unmold the Cake
6) Let the cake cool in the pan on a rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake and invert it onto a wire rack that has been coated with cooking spray. To prevent splitting, reinvert the cake so that the top side is up, and cool completely before wrapping airtight.
Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.
* a dusting of powdered sugar
* White Chocolate Buttercream
* Chocolate Mousse Ganache
* Sweetened Whipped Cream
This cake was the cake component of the Bernachon Palets d’Or Gateau in Rose’s Heavenly Cakes and adorned with chocolate ganache and chocolate lacquer glaze.
NOTE: We separate the egg yolks and egg whites to be sure that there is the right amount of egg yolks to emulsify the batter properly. Most large eggs now have smaller egg yolks. The lesser amount of yolks will cause a dark fudgy band just above the cake’s bottom.