To Die for Chocolate Cake Recipe
This was my birthday cake this year. YUM. There is no such thing as to much chocolate. The cake actually ended up with an interesting marbled effect b/c I chose not to mix the butter/ chocolate in fully. Oh, and it tasted a bit like fudge.
8 oz Dark semisweet chocolate pieces
2/3 cup Butter
1 cup Sugar
4 Eggs
4 heaped Tb All purpose flour
4 Tb Unsweetened cocoa powder
1 1/2 tsp Baking powder
1 tsp Vanilla extract
4 Tb Sour cream
2/3 cup Heavy cream or whipping cream
9 oz Semisweet chocolate pieces
Oven Temp ~ 350° Baking Time ~ 50 Min.
Pan Type ~ 10 inch round cake pan (3 inches high)
Preheat oven.
Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
Melt chocolate pieces with butter over hot water.
Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate mix along with the sour cream.
Bake at suggested temp. until a wooden pick inserted in center comes out clean.
Cool the cake.
Remove the crusted edges on the top of the cake, and cut cake in half, horizontally.
Frosting
Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn.
Do Not Boil.
Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
Put the cake into the fridge for one hour or more to harden the frosting.
This cake should be room temperature when served.
8 oz Dark semisweet chocolate pieces
2/3 cup Butter
1 cup Sugar
4 Eggs
4 heaped Tb All purpose flour
4 Tb Unsweetened cocoa powder
1 1/2 tsp Baking powder
1 tsp Vanilla extract
4 Tb Sour cream
2/3 cup Heavy cream or whipping cream
9 oz Semisweet chocolate pieces
Oven Temp ~ 350° Baking Time ~ 50 Min.
Pan Type ~ 10 inch round cake pan (3 inches high)
Preheat oven.
Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
Melt chocolate pieces with butter over hot water.
Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate mix along with the sour cream.
Bake at suggested temp. until a wooden pick inserted in center comes out clean.
Cool the cake.
Remove the crusted edges on the top of the cake, and cut cake in half, horizontally.
Frosting
Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn.
Do Not Boil.
Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
Put the cake into the fridge for one hour or more to harden the frosting.
This cake should be room temperature when served.
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