S.F. Chocolate Vanilla Gob

Batter

4 cups all-purpose flour

½ cup cocoa powder, preferably Green & Black’s organic

½ teaspoon baking powder

1½ teaspoons baking soda

1 teaspoon salt

2 cups sugar, sifted

8 tablespoons unsalted butter, softened and cut into ½-inch cubes

2 egg yolks, at room temperature

2 egg whites, at room temperature

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature, plus more if needed

2 tablespoons sour cream

Filling

8 tablespoons unsalted butter, softened and cut into ½-inch cubes

12 tablespoons cream cheese, cut into ½-inch cubes

2 tablespoons sour cream

2 tablespoons plus 1 teaspoon pure vanilla extract

2 cups confectioners’ sugar, sifted

1-2 tablespoons freshly squeezed lemon juice

Heat oven to 350 degrees. Line three 8-by-13-inch cookie sheets with baking parchment.

Make the gob “domes”: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, whisking until evenly distributed.

In another large bowl, cream the sugar and butter with a mixer set on medium. Add the egg yolks and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.

Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium after each addition. Then add the sour cream and mix well. If batter is too thick, add more buttermilk, a tablespoon at a time.

Using a tablespoon or a pastry bag, drop 1 ½-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake about 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.

Make the filling: Cream together the butter and cream cheese with a mixer set on medium. Add the sour cream, vanilla, confectioners’ sugar and 1 tablespoon of lemon juice and mix on high speed until peaks form; scrape the bowl to reincorporate the ingredients if necessary. Taste and add the remaining tablespoon lemon juice, if desired.

To assemble: Flip the baked domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned gob dome, then place another dome on top, sandwich-style. Refrigerate on a baking sheet for at least 1 hour. Wrap in plastic wrap and store, refrigerated, for up to 10 days; or freeze, wrapped and placed in a freezer bag, up to 1 month. Serve cold or at room temperature.

Makes about 30 gobs.

“Gobba Gobba Hey” by Steven Gdula (2011 Bloomsbury)