INTENSELY MOIST TRIPLE CHOCOLATE CAKE WITH FRESH BERRIES AND CREAM9 tablespoons unsalted butter, divided use
4 ounces German sweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 ounces semisweet chocolate, coarsely chopped
1/2 cup self-rising flour
3/4 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
1 1/4 cups granulated sugar
3/4 cups sour cream
2 teaspoons pure vanilla extract
2 teaspoons cherry liqueur (Kirsch) (other liqueurs or maraschino cherry juice may be substituted)
FOR SERVING:1 teaspoon confectioner's sugar
Fresh berries and cream
Preheat oven to 350 degrees F. Grease Bundt pan with 1 tablespoon of the butter.
Cut remaining 8 tablespoons butter into 2-inch pieces. Place remaining butter and German, unsweetened and semisweet chocolate in a small glass bowl. Cover bowl well with plastic wrap; microwave on high heat 2 1/2 minutes. Uncover bowl, blend well and cool to room temperature.
Sift flour, baking powder and salt together in a small bowl.
Place eggs in the large bowl of an electric mixer fitted with the whip attachment; beat on medium-high speed until they are very thick and light lemon in color, 3 to 5 minutes. Slowly add granulated sugar, 1/4 cup at a time, and continue to beat until the mixture forms ribbons when the whip is lifted from the center of the batter, 3 to 4 minutes.
With the mixer on low speed, slowly add flour mixture until blended. Add sour cream, vanilla, cherry liqueur and melted butter-chocolate mixture. Mix well on low speed to incorporate all ingredients. Do not overmix. Pour batter into prepared Bundt pan.
Bake 35 minutes or until a toothpick inserted in the center comes out clean. Transfer Bundt pan to a rack; cool 10 minutes.
Remove pan from cooling rack; place rack over the top of the pan. Invert the rack and pan together, holding both sides tightly. Cake will slip out of the pan onto the rack. The bottom of the cake becomes the top. Cool completely.
TO SERVE:Dust the top of cake with confectioner's sugar and, using long spatulas, transfer it to a serving platter. Serve cake with a large dollop of whipped cream and fresh berries of your choice.
Makes 1 Bundt cake
Adapted from source:
The Bride and Groom's Menu Cookbook by Abigail Kirsch