Decadent Chocolate Cake

I couldn’t help but hear the ongoing chant of “Bruce! Bruce! Bruce!” when I first took a bite of the chocolate cake I baked. Granted, the scene from Matilda where Trunchbull made Bruce Bogtrotter finish off a giant chocolate cake is slightly nauseating, but c’mon, the cake looked pretty darn good.

And I can bet Bruce would have another go at downing a whole cake if I put this one in front of him.

Ask any experienced baker what makes chocolate cake taste so good and they will say, “It’s all in the chocolate.” Callebaut is one of my faves, but Ghiradelli is a good, quick option if you’re at the grocery store.

It’s important to use a semi-sweet or unsweetened chocolate when baking because it enhances the chocolate flavor without adding sweetness. And let’s be honest, there’s enough sugar in the recipe to make up for the bitterness unsweetened chocolate has.

Ingredients

• Cake
• 4 ounces unsweetened chocolate chopped
• 1/4 cup Dutch-processed cocoa
• 1 1/4 cups boiling water
• 3/4 cup unbleached all-purpose flour
• 3/4 cup plain cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 16 tablespoons 2 sticks unsalted butter, softened but still cool
• 1 1/2 cups packed dark brown sugar
• 3 large eggs room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• Frosting
• 16 ounces semisweet chocolate I used Ghiradelli
• 1 1/2 cups heavy cream
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract

Instructions

1. Cake
2. Adjust the oven racks to the upper- and lower-middle positions and preheat the oven to 350° F. Grease two nine-inch cake pans with butter and line the bottom of each pan with a round of parchment paper or waxed paper. (or use Miracle Pan Release)
3. Combine the chocolate and cocoa in a medium bowl. Pour the boiling water over and whisk until smooth. In a separate bowl, whisk together the flours, baking soda and salt. Set aside.
4. .....................................

for full recipes please see : www.ifyougiveablondeakitchen.com

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