There's a surprise in the middle of this golden butter cake - a center of chocolate mousse filling!
- 1 3/4 cups Bakers' Special Sugar* or granulated sugar
- 1/2 cup (1 stick) butter (room temperature)
- 1/2 teaspoon salt
- 1 teaspoon almond extract, or a few drops of bitter almond oil
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 4 large eggs
- 3 cups King Arthur Unbleached All-Purpose Flour
- 3 tablespoons Instant ClearJel (optional, but it gives the cake a great, moist texture)
- 4 teaspoons baking powder
- 1 1/4 cup milk
* We love to use Bakers' Special sugar for cakes; its extra-fine texture
makes it very easy to cream with the butter, thereby producing a lighter cake. However,
use granulated sugar if you prefer.
- 1 pint whipping or heavy cream
- 1 (4 ounce) box chocolate mousse mix
Dark Chocolate Glaze
- 1/2 cup heavy or whipping cream
- 1 cup (about 6 ounces) chopped bittersweet chocolate
- Cake: In a large mixing bowl, beat together the sugar, butter, salt and
flavorings until fluffy.
- Beat in the oil, then the eggs, one at a time, beating
till the mixture is very fluffy.
- In a separate bowl, whisk together the flour, Instant ClearJel and baking
- Add the dry ingredients to the butter and egg mixture alternately with the
milk, beating until well combined, about 2 minutes.
- Lightly grease and flour both halves of the filled cake set, and divide
the batter between them. (You may also prepare this cake in two regular 9 x
2-inch round cake pans.)
- Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, until
the edges have started to pull away from the sides of the pan.
- Cool the cake for 15 minutes before removing it from the pans.
- Filling: Follow the directions on the package to prepare the mousse.
the mousse between the two halves of the cake, then invert the top half over
the bottom half (you're forming a tunnel for the filling here).
- Dark Chocolate Glaze: In a small bowl in the microwave, or a small saucepan set over low
heat, prepare the glaze by melting together the cream and chocolate. Drizzle
it over the cake.
Yield: 12 servings
Source: The King Arthur Flour Company newsletter
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