Sour Cream Cake with Cocoa Filling

Name: Sour Cream Cake with Cocoa Filling
Yield: Makes 12 to 14 servings
Ingredients: ¼ cup (50 grams) brown sugar, packed; 1 tablespoon granulated sugar; 1 tablespoon cocoa powder; 8 ounces (¾ cup) sour cream, room temperature; 1½ cups (300 grams) granulated sugar; 1 recipe Translucent Sugar Glaze; ½ cup strained apricot jam; 3 large eggs, room temperature; ¼ teaspoon salt; 6 ounces (1½ sticks) unsalted butter, room temperature; 1 teaspoon vanilla; 2¾ cups (275 grams) sifted cake flour; ½ teaspoon ground cinnamon; ½ teaspoon baking soda; 2 teaspoons baking powder

Preparation info

Makes
12 to 14
servings

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

The double glaze on this cake adds a complexity of flavors and shows off its contours. For years I wondered how pastry shops produced such a shiny, translucent finish. The technique I finally learned from a Swiss baker is included in this recipe, but you can use it on any cake you wish to glaze.

Ingredients

Cocoa Filling

¼ cup (50 grams) brown sugar, packed
1 tablespoon

Dessert
Cake
Baking
Vegetarian

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, generously grease the bottom and sides of a decorative tube pan with solid shortening. Dust generously with all-purpose flour, shake to distribute and tap out e