Photography, Nano Diaz, Haigwood Studios

Chocolate Cake

Recipe by Todd Ginsberg, Executive Chef/Co-Owner, Bocado

Yield: 1 cake (or 12 servings)

butter and flour as needed to prepare pan
 3 cups cake flour
 2 teaspoons baking powder
 1  teaspoon baking soda
 10  ounces butter, softened
 2 cups granulated sugar
 3 whole eggs
 1/2 teaspoon salt
 1 1/4 cups hot water
 1 cup sour cream
 1 cup cocoa powder
 Chocolate Frosting (recipe included)

Preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan. Cut a piece of parchment paper to fit, so that the cake will come out easily. Sift together cake flour, baking powder and baking soda. Cream together butter and granulated sugar. Add eggs, 1 at a time, to butter/sugar mixture. Mix together salt, water, sour cream and cocoa powder. Alternate adding flour mixture and cocoa mixture, until well combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until a cake tester comes out clean. Use Chocolate Frosting over entire cake.

Chocolate Frosting
 2 cups granulated sugar
 1/4 cup water
 4 tablespoons glucose
 3 cups heavy cream
 2 pounds butter, softened
 2 pounds 90% chocolate

For the Chocolate Frosting
 Combine granulated sugar, water and glucose and bring to a boil. Bring the mixture to 350 degrees, using a candy thermometer. In a separate saucepot bring heavy cream to a boil. Mix boiling mixtures together and add to the chocolate. Whisk to combine.