Black Chocolate Party Cake

It really is a party. We received a stoneware fluted pan for our wedding from my Alaska family and it was time to put it to use. We need to throw a party so I can make this cake again soon. Ian and I had a long celebratory weekend and rang in our sixth anniversary on Thursday - Valentine's Day. On Sunday night, I wanted the celebrations to continue, so I made this Black Chocolate Party Cake from Rose's Heavenly Cakes. A party it was. 

This cake is so dark and chocolatey it is difficult to eat more than one slice. A little alkalized cocoa powder goes a long way and this recipe calls for three-quarters of a cup. Wowza.  For milk drinkers, this is the dream. A slice of this cake with a cup of milk would be the ultimate; ice cream also will suffice.

For this recipe, you grind walnuts to help bring out the rich chocolate flavor. This isn't something I have seen before, but I am a believer. The full recipe is below.

Black Chocolate Party Cake 
Cake:
1 cup sour cream
¾ cup (67g) unsweetened (alkalized) cocoa powder
3 large eggs - room temperature
2 teaspoons vanilla extract
2/3 cup walnuts - ground
 2 cups all-purpose flour
1 ¼ cup (250g) turbinado sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, room temperature

Cocoa syrup:
¼ cup (22g) unsweetened (alkalized) cocoa powder
1/3 cup (67g) superfine sugar
1/3 cup (80ml) boiling water
1 teaspoon vanilla extract

Preheat the oven to 350°F. Generously butter a 10-cup capacity flute pan.

In a medium bowl, stir together the sour cream, cocoa, eggs and vanilla – then wisk slightly, the mixture will be lumpy. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, mix the ground walnuts (toasted and ground in a food processor), all-purpose flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds. Add butter and mix until moistened.

Add one-third of the cocoa mixture and mix on low speed until just combined. Scrape the side of the bowl. Add half of the remaining cocoa mixture and beat for 30 seconds. Raise the speed to medium and beat for 1 ½ minutes. Scrape the side of the bowl then beat for another 30 seconds. Add the last of the cocoa mixture and mix for 30 seconds. Transfer the batter to the prepared pan and smooth the surface.

Bake for 50-60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.

Make the cocoa syrup shortly before the cake is finished baking: in a small saucepan, whisk together the cocoa and sugar. Add a small amount of the boiling water, whisking until all of the mixture is moistened. Add the remaining water, whisk, and then bring the mixture to a boil over low heat, stirring often. Remove from the heat and stir in the vanilla. Cool for 5 minutes before using it in the cake.

As soon as the cake comes out of the oven, poke it all over with a wooden skewer then pour 1/3 of the cocoa syrup over the cake. Let the cake cool in the pan over a wire rack for 10-15 minutes. Carefully invert the cake onto a plate and brush with the remaining cocoa syrup. Cool completely.