Decadent Chocolate Cake
Yield: 1 9" cake
  • 1 cup boiling water
  • 3 oz unsweetened chocolate
  • 8 tbls unsalted butter
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • 2 egg yolks
  • 3 egg whites
  • 1 tsp baking soda
  • ½ cup dairy sour cream
  • 2 cups less 2 tbls all-purpose flour, sifted
  • 1 tsp baking powder
Chocolate Frosting:
  • 3 tbl unsalted butter
  • 1¼ cups chocolate chips
  • ½ cup heavy cream
  • 4 cups (1lb) confectioners sugar
  • 2 tsp vanilla extract
  1. Preheat the oven to 350° F, then grease and flour two 9” cake pans.
  2. In a large bowl, combine butter and unsweetened chocolate, pour in 1 cup boiling water and let stand until melted.  Whisk in vanilla and sugar then the egg yolks, one at a time, blending well after each.
  3. Mix baking soda and sour cream together and whisk into chocolate mixture.
  4. Sift flour and baking powder together and add to batter.  With a spatula, mix until just combined.
  5. With a stand mixer or hand mixer, beat egg whites until stiff but not dry.  Fold a quarter of the whites into batter, then gently add the remainder.
  6. Pour batter into the prepared pans and bake for 40 to 50 minutes (rotating halfway through) or until edges have pulled away from sides.  Cool in pan for 10 minutes, unmold and cool completely on a wire rack before frosting.
For the Frosting:
  1. Place all ingredients into a medium saucepan over low heat and whisk until smooth.
  2. Frost the first layer, just on the top.  Place the second layer on top of the first and pour frosting over top, push over the edge to frost the sides.
Recipe by Eat Some Wear Some at