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There's a surprise in the middle of this golden butter cake: a center of chocolate mousse filling.
1 3/4 cups (12 1/4 ounces) Bakers' Special sugar or granulated sugar
1/2 cup (1 stick, 4 ounces) butter, at room temperature
1/2 teaspoon salt
1 teaspoon almond extract, or a few drops of bitter almond oil
1 teaspoon vanilla
1/3 cup (2 ounces) vegetable oil
4 large eggs
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/8 ounces) Instant ClearJel(r) (optional, but it gives the cake a great, moist texture)
4 teaspoons baking powder
1 1/4 cups (10 ounces) milk
1 pint whipping or heavy cream
one (4-ounce) package chocolate mousse mix
Dark Chocolate Glaze
1/2 cup (4 ounces) heavy or whipping cream
1 cup (about 6 ounces) chopped bittersweet chocolate
Cake: Preheat the oven to 350°F. Lightly greae both halves of your filled cake set, or two 9-inch round cake pans.
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(r) and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.
Evenly divide the batter between the two pans. Bake the cake 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. Divide 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).
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.