Saturday, July 5, 2008

Death by Chocolate Cake

Yield: 12 servings

225 g dark semisweet chocolate (40-50% cocoa)
140 g butter
210 g sugar
4 eggs
4 heaped tablespoons All Purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

250 mL heavy cream or whipping cream
150 g semisweet chocolate
100 g dark chocolate cake
25 g unsalted butter


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a 10 inch circular cake tin (3 inches tall) with greaseproof or other non-stick paper.
  3. Cut the chocolate into small pieces and melt it with butter in a double broiler.
  4. In a large mixing bowl, beat the eggs with sugar,
  5. Add in the flour with flour, cocoa powder, baking powder and vanilla extract.
  6. Slowly fold in the melted butter and chocolate and the sour cream.
  7. Bake at 350 degrees for approximately 45 minutes or until a wooden pick inserted in center comes out clean.
  8. When the cake has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally

  1. Heat the heavy cream or whipping cream in a sauce pan.
  2. Remove from heat, add the of finely chopped dark semisweet chocolate and butter, stir until smooth, and let it cool until in thickens.
  3. Use 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
  4. This cake should be served chilled.

  1. You may add 3 tablespoons of rum to the chocolate and butter mixture.
  2. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!


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