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Chocolate Tea Cake Recipe


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     Chocolate Tea Cake

Category   Desserts - Breads
Sub Category   None

2 1/4 cups cake flour
1 cup plus 2 tbsp cocoa
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup firmly packed dark brown sugar
6 large eggs
3/4 tsp almond extract
1 1/4 cup sour cream
1 cup confectioners sugar
6 tbsp heavy cream
2 tbsp sliced almonds

Heat oven to 325F. Butter 2 9x5inch loaf pans and line the bottoms with parchment paper.
Combine the flour, 1 cup cocoa, salt, baking powder, baking soda, with a wisk and set aside.
Beat the butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs 1 at a time. Add 1/2 tsp extract and sour cream; mix until combined. Add the flour mixtur in thirds, beating after each addition until the batter is smooth.
Transfer to the prepared pans and cook for 1 hr. 20 min. Cool on a wire rack about 15-20 min. Stir the confectioners' sugar, remaining 1/4 tsp extract together until smooth. Spread the icing over top of the cooked cakes and top with almonds.

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