Did you catch the name of this cake?
It’s not birthday cake, not special occasion cake, not retirement part cake. Just snacking cake. So that means the only purpose this decadent dark chocolate cake serves is to be there when a snacking craving hits. This is supposed to be served cold, the frosting is dense, more fudge-like than frosting.
-3/4 cup unsweetened dark cocoa powder
-3/4 cup flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-3/4 cup butter, room temperature
-1 cup sugar
– 3 eggs
-1 teaspoon vanilla extract
– 1/2 cup sour cream
-1 cup heavy cream
-6 oz semi-sweet chocolate chips
-1/2 cup powdered sugar
-1/3 cup dark cocoa powder
1. Heat oven to 350.
2. Grease your baking pan. Original recipe calls for a 7 1/2 and 11 1/12 pan, but I used an 8″ round pan. Whatever you use, just adjust your baking time depending on the thickness of the batter.
3. Combine the cocoa, flour, baking powder, and salt.
4. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then beat in the vanilla. Reduce the speed and add in the flour mixture alternating with the sour cream, starting and ending with flour.
5. Pour batter into pan and spread evenly. Bake 45 minutes, until knife comes out smoother. Again, if you use a larger pan you’ll reduce the cook time.
6. Make the frosting by heating the cream in the microwave for 2 minutes. Add the chocolate and let stand for 10 minutes then stir until smooth and melted. Add the powdered sugar and cocoa and stir until smooth. I actually needed to add more of both of these, the frosting was too runny for some reason. Once you’ve reached the desired consistency spread onto a cooked cake. Store in the fridge and serve cold.
Source: The View from Great Island