astrolab
VIP Member (Resident chef)
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Serve 22/24
Ingredients
300 g all-purpose flour
9 g baking soda
3 g salt
120 g butter
550 g packed brown sugar
3 eggs
8 ml vanilla extract
84 g unsweetened chocolate, melted
230 g sour cream
240 ml boiling water
120 g butter
220 g packed brown sugar
60 ml milk
210 g confectioners' sugar
Method
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
Bake in a greased pan for 35 minutes.
Let cool 10 minutes before icing.
To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Serve 22/24
Ingredients
300 g all-purpose flour
9 g baking soda
3 g salt
120 g butter
550 g packed brown sugar
3 eggs
8 ml vanilla extract
84 g unsweetened chocolate, melted
230 g sour cream
240 ml boiling water
120 g butter
220 g packed brown sugar
60 ml milk
210 g confectioners' sugar
Method
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
Bake in a greased pan for 35 minutes.
Let cool 10 minutes before icing.
To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.