HỒNG HẠNH

Chocolate Agave Layer Cake

Posted on: Tháng Năm 18, 2009

Chocolate Agave Layer Cake
with Honey Cream Cheese Frosting
2 1/4 cups all purpose flour
2/3 cup cocoa powder
1 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
3 large eggs
1 cup agave syrup/nectar
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup milk

Preheat oven to 350F. Grease two 9-inch round pans and line them with circles of greased parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt and baking soda.
In a large bowl, cream together butter and brown sugar until light. Beat in eggs, one at a time, followed by agave syrup and vanilla extract.
Stir in 1/3 of the flour mixture, followed by the sour cream. Add another 1/3 of the flour mixture, then the milk, before stirring in the remaining flour mixture. Mix only until just combined. Divide evenly into prepared pans.
Bake for 22-28 minutes, until a toothpick comes out dry or with some moist crumbs attached. Do not overbake.
Turn cakes out onto wire cooling racks, peel off the parchment paper, and let cool completely.
Cakes can be wrapped in plastic wrap and stored for a day or so if you don’t want to assemble the cake right away.

Honey Cream Cheese Frosting
1 8-oz package cream cheese, room temperature
1/2 cup butter, room temperature
3 tbsp honey
1/4 cup milk
2-3 cups confectioners’ sugar

Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. More milk can be added to thin the icing, if necessary.

Level the cake layers and place one on a serving tray or cake stand. Top with 1/2 of the frosting and spread into an even layer.
Place second cake layer on top of the first and top with remaining frosting, spreading into a nice thick, even layer.
Store in an airtight container or serve.
Nguồn

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