To Die for Chocolate Cake Recipe
8 oz
2/3 cup
1 cup
4
4 heaped Tb
4 Tb
1 1/2 tsp
1 tsp
4 Tb2/3 cup
9 oz |
Dark semisweet
chocolate pieces
Butter
Sugar
Eggs
All purpose flour
Unsweetened cocoa powder
Baking powder
Vanilla extract
Sour creamHeavy cream or whipping cream
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.