|Moist, flavorful goodness|
Really. I'd rather have ice cream on most days.
But this cake, my friends, is one you do not want to pass up! I discovered it just over a week ago when I made it for a friend's baby shower.
You better just go ahead and join me for the 30 Day Shred, because after eating this, we're both going to need it! :D But it's worth it. Very worth it.
Chocolate Cake As It Was Truly Meant To BeThis cake is originally the "Decadent Chocolate Cake" from The Silver Palate Cookbook--a cookbook I looooooove. I'm going to give you my own version of the "instructions" however, because all of us aren't gourmet cooks like Julee Rosso and Sheila Lukins!
1 cup boiling water
3 ounces unsweetened chocolate
1/2 cup butter, softened
1 tsp vanilla extract
2 cups white sugar
2 eggs, separated
1 tsp baking soda
1/2 cup sour cream
2 cups minus 2 tablespoons unbleached, all-purpose flour
1 tsp baking powder
Chocolate Frosting (recipe below)
Preheat your oven to 350 degrees. Then take a 10 inch bundt or a tube pan and grease it with butter. Then flour it, knocking the excess flour off.
Next, boil your water and pour it over the butter and chocolate, letting it stand until they are melted. I covered my bowl with a plate to hold the heat in and swished the bowl around a little. Next, add the vanilla and sugar, stirring to mix. Then add the egg yolks one at a time, mixing each one into the batter before adding the next.
Blend together the baking soda and sour cream and then add them into the chocolate batter using a whisk.
Then add the flour and baking powder together and mix them into the batter.
Now comes the old-fashioned part. Remember the egg whites you have, all lonely without their yolks? Now you have to beat them. Until they are stiff. I hope you're wearing an apron, because if you're going to do something as domestic as beating egg whites, you should be wearing an apron. I'm just sayin'.
(Note: I used an electric beater to beat the egg whites, and then I hand mixed them for a little bit with a whisk until they started to form soft peaks. I stopped at that point. Not sure if that qualifies as "stiff," but the cake turned out great.)
Stir 1/4 of your beaten egg whites into the chocolate batter. Then scoop the rest of the egg whites onto the top of the batter and gently fold them in.
Pour batter into your greased and floured pan. Bake at 350 for 40-50 minutes. When the cake is done, it will come away from the sides of the pan just a little bit and a toothpick inserted into the cake will come out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely.
The Amazing Chocolate Frosting
2 TBSP butter
3/4 cup chocolate chips
6 TBSP heavy cream
1 1/4 cups powdered sugar
1 tsp vanilla extract
Melt ingredients in a saucepan over low heat. Mix with a whisk until the mixture is smooth. Let it cool for a little bit, and then drizzle the icing over the cake (while the icing is still warm!).There you have it. This is also wonderful served with a dollop of whipped cream on top.
Wish I had more pictures to share with you, but I was in a hurry when I made this cake and then it was hurriedly eaten. :D I will add more pictures in the future.
I'm linked to Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, and Delicious Dishes.