When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy To Die For Chocolate Cake Recipe

To Die for Chocolate Cake Recipe

To Die For Chocolate Cake for Howard on yellow platter

Yes, you are reading this recipe right. Only 4 tablespoons of flour in this terrific homemade chocolate cake.
My brother-in-law is crazy about chocolate and this one was made for him to die for.
No need for frosting, this cake is wonderful the way it is.

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 ~
Pan Type ~ 10 inch round cake pan (3 inches high)
Preheat the oven.

Line bottom of your cake tin with parchment paper. Grease the uncovered inside of cake pan.
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 temperature until a wooden pick inserted in center comes out clean.
Cool To Die for Chocolate Cake.
Remove the crusted edges on the top of the cake and cut cake in half horizontally.

To Die For 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, then let it cool until in thickens.
Use one and 1/3 of the Die For frosting between the two layers; 1/3 on top and the rest around the cake.
Put the To Die For Chocolate Cake into the fridge for one hour or more to harden the frosting.

This cake should be room temperature when served.
Serves 12
Nutrition facts:
Serving Size 100 g
Calories 421
Calories from Fat 261
Total Fat 29.0g 45%
Saturated Fat 17.2g 86%
Cholesterol 93mg 31%
Sodium 101mg 4%
Total Carbohydrates 43.9g 15%
Dietary Fiber 3.3g 13%
Sugars 35.8g
Protein 4.7g
Vitamin A 10% • Vitamin C 0% • Calcium 6% • Iron 11%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!