Many guests have requested the recipe for Phyllis’s delicious Chocolate Tea Cake. This chocolate cake recipe is light and versatile. It’s a nice breakfast cake, a perfect snack with your afternoon tea or coffee, and a lovely chocolate dessert cake too. Thankfully, this recipe makes two loafs. And it freezes very well. For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.
Yield: Two 9×5 loaf cakes / Total Time: 2 hr / Oven Temp: 325
- 2 1/4 cups Cake Flour
- 1 cup Cocoa
- 2 tablespoons Cocoa
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 cup Unsalted Butter, softened
- 2 cups Granulated Sugar
- 1 cup Dark Brown Sugar, firmly packed
- 6 large Eggs
- 3/4 teaspoon Almond Extract
- 1 1/4 cups Sour Cream
- 1 cup Confectioners’ Sugar
- 6 tablespoons Heavy Cream
- 2 tablespoons Sliced Almonds
- Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper.
- Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.
- Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.
- Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes.
- Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.
- Stir confectioners’ sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.