If you love chocolate and you love cake, you'll love this recipe. Dark, dense, moist and lick-your-plate-delicious (if plate licking is allowed in your house). This one's a keeper for the recipe box.
6 - tablespoons salted butter
2 - oz. bitter chocolate
12 - oz. semi-sweet chocolate
6 - tablespoons cocoa powder
1 - cup + 2 tablespoons sugar
½ cup water
½ - cup milk
2 - tablespoons rum
1½ -teaspoon vanilla
5 - eggs
¾ - cup + 2 tablespoons flour
¾ - teaspoon baking powder
¾ - teaspoon baking soda
½ - teaspoon salt
¼ - cup vegetable oil
- Preheat oven to 350°. Place a rack in the middle of the oven and one on the bottom. Place a pan of water on the lowest rack.
- In a saucepan over low heat, add the first seven ingredients and allow them to melt, stirring occasionally.
- Transfer melted ingredients to a mixing bowl. On medium speed, add rum, vanilla and the eggs, one at a time, mixing well after each before adding the other.
- Add the remaining ingredients in the order listed, mixing well to ensure all ingredients are incorporated, stopping and scraping the bottom of the bowl a couple of times.
- Butter two 8” round cake pans with butter and line the bottom with a circle of wax paper. Buttering the top of the wax paper too.
- Divide batter into cake pans. Tap the pan bottom on the counter top a few times to remove any air bubbles. Place the pans in the oven and bake for about 35 minutes.
- Remove cakes from the oven and run a knife around the edge of the cake. Invert onto racks that are lined with a piece of wax paper, tapping the bottom of the pan to release cakes. Allow the cakes to completely cool.
- Frost with Sour Cream Ganache, recipe follows.
Sour Cream Ganache
A perfect not-too -sweet, chocolate frosting with just the right amount of tang!
24 - ounces semi-sweet chocolate, broken in bits or use chips
2 - tablespoons butter
16 - ounces sour cream, at room temperature.
1 - teaspoon vanilla
- In double boiler, melt chocolate with butter.
- Place sour cream in a glass bowl and microwave for about 20 seconds.
- Whisk in melt chocolate and stir until well incorporated.
- Whisk in vanilla.
- Let the ganache rest until it has set up a bit for ease in frosting cakes. *Or, you can pour over cakes if you prefer less frosting.
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