Chocolate Cake!

June 24, 2009 Posted by Cecelia Dowdy

This is, hands down, the best chocolate cake I’ve ever tasted! I made it for my hubby for Father’s Day! I took him shopping first. And, if you’ve been reading this blog long enough, you know how I feel about shopping. See this post if you want to know what I think about shopping! After time in the store with my husband and my almost-four-year-old child, I was ready for a piece of chocolate cake!

Double Chocolate Chip Cake Recipe
3 Unsweetened chocolate squares (one ounce each)

2 1/4 c Cake flour; sifted

2 tb Baking soda

1/2 ts Salt

1/2 c Butter

2 1/4 c Brown sugar

3 Eggs

1 1/2 ts Vannilla

1 c Sour cream

1 c Water; boiling

Preheat over to over 350 deg, butter and flour 3 9-inch cake pans. In a double boiler, melt the chocolate over hot, not simmering, water. Set aside to cool. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter. Add the brown sugar and then the eggs, one at a time, blending well after each addition. Beat at high speed for 5 minutes. Beat in the vanilla and the melted chocolate.

Beat in the flour mixture alternately with the sour cream in 4 portions, beginning and ending with the flour mixture, beat well after each addition. Stir in the boiling water and pour the batter at once into the prepared pans. Bake for 35 minutes, or until the center springs back when touched lightly. Set the cake pans on the rack to cool for 10 minutes. Then invert the cakes onto the racks to cool completely.

I don’t use the frosting recipe provided in the link. Instead, I use this:

1 and 1/2 sticks butter softened
4 and a half cups powdered sugar
1/3 cup of milk (you may add more if frosting is too stiff)
1 teaspoon of vanilla extract

Mix first four ingredients until you’ve reached desired consistency. Add vanilla extract and mix again. Frost the cake.

This cake is really moist and it’s good! Since it’s so moist and and full of chocolate flavor, I feel you don’t need a lot of icing! The above recipe for icing will frost a three-layer cake if you place a small amount between the layers, on the side and at the top. If you want a thicker layer of icing, then you can adjust the recipe accordingly!

Get yourself a tall glass of cold milk and enjoy! If you try this recipe, be sure to let me know if you liked it! Leave a comment about this recipe if you wish!

~Cecelia Dowdy~

5 Responses to Chocolate Cake!

  1. Carmen7351 says:

    I have found that the use of brown sugar instead of white enhances the taste of chocolate. This will be scrumptious!!! Thank you.

  2. Carmen, thanks for commenting! I didn’t realize that the use of brown sugar enhances the taste of chocolate, but I’m glad I know that now! It’s a nice food fact and it may come in handy if I should ever get around to developing my own chocolate dessert recipes!

  3. Wendy says:

    Yum! Sounds scrumptious!

  4. Kandy Kane says:

    That cake sounds devilishly delicious. Hey, do you know the difference between chocolate cake and devils food cake? Are they both really the same, or is the devil’s food cake recipes different?

  5. Edna says:

    OHHHHHHHH that sounds so good, what I wouldn’t give for real cake, I am dibetic so I just don’t do anything sweet, I use splenda. It is not quite the same but turns out pretty well.


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