The cake in itself id good enough to eat, if you dont have the recipe for the filling, I suggest just adding 2 cups of chocolate chips, or shavings into the dough for some easy bake cookies.
If you can pipe the filling with a swirled tip, it would be cosmetically appealing. However, I cant seem to find mine.
1 stick = 1/2 cup
INGREDIENTS :
2 cups All-Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
11/2 stick Butter
3/4 cup Sugar
1 large Egg
2 tbs Sour Cream
4 tbs Milk
PROCEDURE :
Preheat the oven to 350'F. Line 2-3 large baking sheet with parchment paper.
Sift together FLOUR, BAKING SODA and SALT.
Whip the BUTTER and SUGAR using an electric mixer fitted with a paddle attachment (or with a wooden spoon) until pale and fluffy.
Add the EGG, VANILLA EXTRACT, followed by half of the flour mixture
Add the SOUR CREAM and MILK. Stir in the rest of the flour mixture until thoroughly incorporated.
Pipe or spoon the mixture into the prepared baking sheet, spaced well apart to allow spreading. Bake for 10-12 mins or until just risen and firm to the touch. Let cool for 5 minutes, then transfer to a wire rack.
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BUTTERCREAM FILLING
4 oz semi-sweet or milk chocolate
1 stick unsalted butter
1 tbs heavy whipping cream
1 tsp vanilla extract
1 cup confectioner sugar
Place the CHOCOLATE in a heatproof bowl set over a saucepan of simmering water, and heat until melted. Set aside to cool, stirring constantly.
Beat the BUTTER with an electric mixer fitted with a whisk until pale and creamy.
Incorporate the HEAVY CREAM, VANILLA EXTRACT and MELTED CHOCOLATE.
Sift the CONFECTIONER SUGAR into the butter mixture 1/4 cup at a time. Sifting the sugar is a key component in producing a smooth filling.
To assemble, spread or pipe the cream filling on the flat side of the cooled cake. Topping with the other half when finished.
Sprinkle with some CONFECTIONER SUGAR before serving.
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