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Chocolate Tea Cake

Source of Recipe


Country Living magazine



List of Ingredients



• 2¼ cups cake flour
  
• 1 cup plus 2 Tbsp cocoa
  
• ½ tsp salt
  
• ¼ tsp baking powder
  
• ¼ tsp baking soda
  
• 1 cup unsalted butter (2 sticks), softened
  
• 2 cups granulated sugar
  
• 1 cup firmly packed dark brown sugar
  
• 6 large eggs
  
• ¾ tsp almond extract
  
• 1¼ cups sour cream
  
• 1 cup confectioners' sugar
  
• 6 Tbsp heavy cream
  
• 2 Tbsp sliced almonds
  






Instructions



1. Heat the oven to 325° F. Butter two 9- x 5-inch loaf pans, and line the bottoms with parchment paper.
   Combine the flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside. Beat the butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Add ½ teaspoon extract and the sour cream; mix until combined. Add the flour mixture in thirds, beating after each addition until the batter is smooth.
   
   
2. Transfer to the prepared pans, and bake until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 15 to 20 minutes; remove the cakes from the pan, and let cool completely.
   
   
3. Stir the confectioners' sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining ¼ teaspoon extract together until smooth. Spread the icing over top of the cooled cakes, and top with the sliced almonds.
   
   Makes two 9- x 5-inch loaf cakes
   (24 servings)