OK, so that may be subjective, but really - this was the most delicious chocolate cake I've had in ages and was super-easy to make. It is for serious dark chocolate lovers (Erik, this cake is calling your name!). It's a little heavy on the fat for every day, but is a great once-in-a-while cake. I just had to share!
[b]Chocolate Sour Cream Cake[/b]
1 stick sweet butter
2 1/2 ozs. unsweetened chocolate
1 egg
1 cup sugar
1 cup sour cream (I used Breakstone's 40% less fat)
1 1/4 cup Presto cake flour
(or 1 1/4 cups regular flour sifted with 1 1/4 tsp. baking powder and 1/4 tsp. baking soda)
Set oven at 350, grease tube pan well. Or set oven at 325 and grease two 8" layer pans well.
Melt butter and chocolate over low flame.
Beat egg, add sugar and beat; add sour cream and beat.
Add flour and mix. [b]Do not beat[/b].
Add melted chocolate mixture and mix. [b]Do not beat[/b].
Pour into pan. Bake at 350 for 40-45 minutes if using tube pan; if two small layer pans bake at 325 for 30 minutes.
Cool 10 minutes on a rack. Turn out and cool.
You can frost this if you like, but it really has such an intense chocolate flavor that I think frosting is overkill.
Enjoy!
Amy
Quote:Originally posted by Going Nuts:
[b]OK, so that may be subjective, but really - this was the most delicious chocolate cake I've had in ages and was super-easy to make. It is for serious dark chocolate lovers (Erik, this cake is calling your name!).[/b]
Thanks Amy!!!
I will definitely have to try making this.... it sounds delicious. You are right... this cake is calling my name... ("chocolate!")
Thanks for posting the recipe [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
You're welcome!
You know Erik, it occurred to me that if someone were to bake this cake and perhaps serve it with a raspberry sauce and (hypothetically) just [b]maybe[/b] happen to pop the question at that time, no mortal would be able to say no. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Just a thought, I won't mention it again...
Amy
[This message has been edited by Going Nuts (edited June 02, 2003).]
Hey Amy, continue baking like that and you
[b]won't[/b] fit into a booster seat.
[img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Does sound yummy though [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]
[This message has been edited by smack (edited June 02, 2003).]
Unsweetened chocolate? Is that Baker's chocolate or a chocolate bar or chocolate chips?
Peg
Quote:Originally posted by Going Nuts:
[b]Just a thought, I won't mention it again...
[/b]
haha [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Quote:Originally posted by Peg541:
[b]Unsweetened chocolate? Is that Baker's chocolate or a chocolate bar or chocolate chips? [/b]
I usually use Baker's semi-sweet chocolate. It comes in a box.
I used Baker's Unsweetened Chocolate.
Smack, I go to the gym just to make sure I can still fit in that booster seat! Damned if I'm giving up cake! [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img]
Amy
Thanks, I have all the ingredients and ready to go.
This would make a nice dense cake you can send out as a gift too.
peg
Peg,
It is a dense cake, but not "fudgy" or flourless. It has the chocolate intensity you usually find in a fudgier cake, but it is cakey. Hope you enjoy it as much as we have - it's almost gone.
Amy
Originally posted by Going Nuts:
"OK, so that may be subjective, but really - this was the most delicious chocolate cake I've had in ages and was super-easy to make. It is for serious dark chocolate lovers (Erik, this cake is calling your name!). It's a little heavy on the fat for every day, but is a great once-in-a-while cake. I just had to share!
[b]Chocolate Sour Cream Cake[/b]
1 stick sweet butter
2 1/2 ozs. unsweetened chocolate
1 egg
1 cup sugar
1 cup sour cream (I used Breakstone's 40% less fat)
1 1/4 cup Presto cake flour
(or 1 1/4 cups regular flour sifted with 1 1/4 tsp. baking powder and 1/4 tsp. baking soda)
Set oven at 350, grease tube pan well. Or set oven at 325 and grease two 8" layer pans well.
Melt butter and chocolate over low flame.
Beat egg, add sugar and beat; add sour cream and beat.
Add flour and mix. [b]Do not beat[/b].
Add melted chocolate mixture and mix. [b]Do not beat[/b].
Pour into pan. Bake at 350 for 40-45 minutes if using tube pan; if two small layer pans bake at 325 for 30 minutes.
Cool 10 minutes on a rack. Turn out and cool.
You can frost this if you like, but it really has such an intense chocolate flavor that I think frosting is overkill.
Enjoy!
Amy"
[img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
[This message has been edited by MommaBear (edited July 20, 2003).]
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