Death By Chocolate Cake Recipe
By admin
This is actually a new addition to my recipe box. About a year ago I was at a graduation party for my nephew and this cake was on the dessert table. It was about the richest chocolate cake I had ever tasted. It took me 2 hours, but I finally tracked down the young lady responsible for such a sinfully delicious concoction and begged her for the recipe. Since then, I have made this chocolate cake twice for my family and friends and got rave reviews!!
Ingredients:
1 10-inch circular cake pan, greased and lined with parchment paper on the bottom.
8 oz of dark chocolate-at least 50% cocoa but I use 70% for that deep chocolate taste.
2/3 cup of softened butter (microwave the butter for 10 seconds to soften)
1 cup of white granulated sugar
4 large eggs
5 tablespoons of cake flour
4 tablespoons of unsweetened cocoa powder
1 teaspoon of baking soda
1 teaspoon of real vanilla extract (do not use the artificial vanilla)
4 tablespoons of sour cream
Ingredients for frosting:
2/3 cup of whipping cream
9 ounces of dark chocolate not less than 50% cocoa
Directions for the cake:
Pre-heat oven to 350 degrees F.
Break the chocolate up into small pieces.
Add the pieces of chocolate and the butter to a double boiler and melt. Or, if you do not have a double boiler, heat a large pan of water on the stove and place the container with the chocolate and butter into the pan of water and let melt. Set aside.
In a large bowl beat the eggs until well blended.
Slowly add the sugar to the eggs mixing thoroughly.
Blend in the cocoa powder, baking soda and vanilla. Mix well.
Gently fold in the butter/chocolate mixture followed by the sour cream.
Pour your batter into the cake pan.
Bake for 50 minutes at 350 degrees F. or until a toothpick inserted in the middle of the cake comes out clean.
Cool the cake completely while in the cake pan.
Once the cake is cool, place it, still in the pan, into the refrigerator for 30 minutes.
Turn the cake out onto a platter and cut in half horizontally so you have 2 layers.
Directions for the frosting:
Heat 2/3 cup of whipping cream in a saucepan but do not bring to a boil. Remove from the heat.
Chop up 9 ounces of chocolate and add to the cream. Stir until the chocolate melts and the mixture is smooth. Let cool slightly so the frosting thickens to a spreadable consistency.
Assembling the cake:
Place the bottom layer of the cake on a serving platter.
Smooth 1/3 of the frosting over the top of the bottom layer.
Place the top layer of the cake in position.
Frost the sides of the cake with 1/2 of the remaining frosting.
Frost the top of the cake with the rest of the frosting.
Place the cake in the refrigerator for 1 hour so the frosting will set.
Serve the cake at room temperature.
There are several ways to garnish the cake. Try sprinkling crushed walnuts over the cake right after you frost it. Or, using a grater, garnish with white chocolate slivers. You can also top with chocolate covered strawberries and dollops of chocolate whipped cream. Or serve it as is with some vanilla ice cream as a compliment to the rich chocolate flavor.
admin is
Email this author