Recipe

Decadent Chocoholics Chocolate Cake Recipe

Add Step-by-Step Photos	Blujayangel / All my dishes 7 months, 1 week ago A very intense chocolate cake to sample. And sample is really all you want to do. To large of slice and you may go into a chocolate overload. Prep:25m Cook:50m Servings:10	Blujayangel
	intense chocolate very chocolately flavoring rich

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Ingredients

2/3 cup butter (please use real butter)

8 ounces bittersweet chocolate, coarsely chopped ( if you must semisweet will work)

4 eggs

1 cup sugar (can use slightly less – it will not be as sweet)

1/2 cup flour (can use slightly less, depending on how moist you prefer it)

1 teaspoon baking powder (measure exact)

4 tablespoons cocoa powder

1 teaspoon vanilla extract

1/4 sour cream (can substitute with natural yoghurt)

Frosting

2/3 cup heavy or whipping cream ( can make your own)

9 ounces bittersweet chocolate, finely chopped

Finely chopped toasted nuts such as pecans, or flaked coconut (Optional)

Directions

Preheat oven to 350 F. Line a circular 9 inch cake tin with greaseproof or non-stick paper and grease the tin.

Melt the chocolate and butter in a saucepan over hot water. Stir gently until smooth.

.Beat the eggs with the sugar, and then stir in the flour, cocoa powder, baking powder and vanilla extract.

Fold in the melted chocolate and butter mixture gradually. Then fold in the sour cream.

Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool completely before frosting.

. To make frosting: Heat the 2/3 cup of whipping/heavy cream in a saucepan, then stir in the 9 ounces of chopped chocolate until smooth. If too thick, add more cream, if too thin, add more chocolate. Frost the cake, and then add optional chopped nuts or coconut if desired.

I have tried this cake in both a 9 inch pan and several small 4 ½ spring form and one 4 ¾ pan. I think the smaller the pans the better the results. But I have only every really done the little pans once. The big 9 inch pan I have done twice. It also has a lot to do with the baking powder. I would also say flour amounts.

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Comments

joe1155 7 months, 1 week ago said:
This sounds amazing. I will have to try it.

blujayangel 7 months, 1 week ago said:
Oh this is wonderful. But then I am a chocolate fan anyway. I advise measuring / weighting baking powder. No rounding spoonfuls. It makes a big difference or at least to me it has. When you do try it I wanta hear how it turns out.

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