Everybody's Favorite Chocolate Cake
Submitted by KTMomX3
Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.
YIELD
8 servingsPREP
25 minCOOK
40 minREADY
65 minThis chocolate cake gets its intensity from three sources: melted unsweetened chocolate, 2½ cups of packed brown sugar, and a full cup of sour cream. The result is a deeply chocolatey, moist crumb with a fudgy richness that more delicate recipes can’t touch.
Melting the chocolate on foil in a low oven is a clever, gentle technique. No double boiler, no risk of seizing from water droplets. Just unwrap the squares, set them on foil, and let the oven’s ambient heat do the work. Cool it completely before adding to the batter or it will melt the butter and throw off the texture.
The boiling water stirred in at the end is what makes people nervous, but it’s what makes this cake special. It thins the batter dramatically (yes, it’s supposed to look that thin) and blooms the chocolate flavor. Sour cream keeps everything moist while the baking soda reacts with both the sour cream and the brown sugar’s acidity for a tender, springy crumb.
Chef Tips
- Beat the butter and brown sugar until there’s no grittiness left. This takes longer than you’d think. A full 5 minutes with an electric mixer. Under-creamed batter makes a dense, heavy cake.
- Room temperature eggs and butter are a must. Cold ingredients won’t emulsify properly and the batter can curdle.
- The batter will be very thin after adding the boiling water. This is correct. Pour it into the pan immediately and bake right away.
- Cake flour, not all-purpose. Cake flour has less protein, which keeps the crumb tender and delicate. All-purpose will work but the texture will be noticeably tougher.
Variations
- Chocolate sour cream frosting: Beat together melted chocolate, sour cream, and powdered sugar for a tangy frosting that mirrors the cake’s flavors.
- Mocha version: Replace the boiling water with strong hot coffee for an even deeper chocolate intensity.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Melt chocolate on a large square of aluminum foil in a very low oven, bringing up edges of foil to prevent spillage.
Cool to room temperature.
Grease and flour an oblong shallow baking pan, preferably glass, 12 x 8 x 2 inches.
Sift flour, baking soda, and salt onto waxed paper and set aside.
Beat butter in a large bowl until very light and fluffy (easier with an electric mixer).
Add brown sugar and beat until very fluffy and no trace of sugary “grittiness” remains.
Add eggs and beat until well blended, then stir in melted chocolate and vanilla.
Add flour mixture alternately with sour cream, beating after each addition with a wooden spoon.
Add boiling water and stir in well.
At this stage the batter will be thin.
Pour at once into prepared pan and bake in preheated oven for 35 to 40 minutes, or until cake tests done.
Turn out onto cake rack cut into squares and serve with whipped cream or vanilla ice cream.
Comments
