Chocolate Decadant Cake

This old-school tube cake pulls off a neat trick. It’s loaded with unsweetened chocolate and sour cream for deep, dark flavor, but folded egg whites keep the crumb light and tender instead of heavy.

The batter comes together quickly. Melt the chocolate and butter in boiling water, stir in the rest, and fold in those fluffy whites at the end.

Then there’s the icing. Chocolate chips, heavy cream, butter, and powdered sugar warmed gently on the stove until glossy. Pour it over the cooled cake and let it drizzle down the sides for that bakery-window look.

Kitchen Tips

• Make sure your egg whites are at room temperature before whipping for maximum volume
• Fold the whites in gently with a spatula. Stirring will deflate all that lift you just whipped in
• Let the icing cool until it thickens slightly before pouring so it clings to the cake instead of pooling at the bottom