When this chocolate tea cake is placed on the table, you won't need to hesitate. The bread's straightforward loaf form belies the depth of taste inside. This velvety cake, which is made with cocoa, dark brown sugar, and a chocolate-almond frosting, is ideal for Valentine's Day—or any day.
INGREDIENTS
- 1 c.(2 sticks) unsalted butter at room temperature, plus more for loaf pans
- 2 1/4 c.cake flour
- 1 c.cocoa, plus 2 tablespoons
- 1/2 tsp. kosher salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 c.granulated sugar
- 1 c.dark brown sugar, firmly packed
- 6large eggs
- 3/4 tsp. almond extract
- 1 1/4 c.sour cream
- 1 c.confectioners' sugar
- 6 tbsp.heavy cream
- 2 tbsp.sliced almonds
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DIRECTIONS
1. Oven temperature set at 325 F. Two 9 by 5-inch loaf pans with butter and parchment paper on the bottoms. Using a whisk, combine the flour, 1 cup of cocoa, salt, baking soda, and baking powder.
2 Brown sugar, granulated sugar, and butter should be whipped until frothy. One at a time beat in the eggs. Sour cream and half a teaspoon of extract should be mixed. Add thirds of the flour mixture, mixing well after each addition to ensure a homogeneous batter.
3. Transfer to the prepared pans and bake for 1 hour and 20 minutes, or until a wooden skewer inserted in the middle of the cake comes out clean. Cakes should cool for 15 to 20 minutes on a wire rack before being taken out of the pan to finish cooling.
4. Combine heavy cream, remaining 2 tablespoons of cocoa, confectioners' sugar, and the last 1/4 teaspoon of extract in a smooth mixture. Cakes that have cooled should have frosting on top, followed by cut almonds.
Add roasted almonds, cocoa nibs, or even a chopped toffee bar to the top of the cakes for a crunchy finishing touch.
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