Ingredients
-
3
-
2
-
1/4
-
1 1/2
-
1/2
-
1 1/2
-
8
-
1
-
3
-
1
-
1
-
-
-
-
Directions
Rich Chocolate Cake,Adapted from Baker’s Dozen Cookbook (I made some minor changes). This recipe makes a wonderful and moist cake with a velvety and smooth texture. All in one bowl too! I fill the layers with Mean Chef’s Mousseline Buttercream (flavored with coconut), then glaze with Chocolate Butter Glaze (recipe #88240). To die for!! (I made only half the recipe for a birthday cake, and it’s plenty for 8 people),Fantastic cake! Moist, rich, and chocolatey with the perfect texture. Frosted with recipe #70615. I am always careful baking chocolate cakes, they overbake so easily, but this one needed the full 35 minutes. Thanks for sharing the recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Position a Rack in Lower Third of Oven and Preheat to 350f. |
|
2
Done
|
Line the Bottoms of Two 9x2-Inch Round Pans With Parchment Paper. |
|
3
Done
|
Melt Chocolate in Microwave (low or Med), Stirring Occasionally Until Smooth. |
|
4
Done
|
You May Use a Double Boiler Too (make Sure Water Is Hot, not Simmering). |
|
5
Done
|
Cool Chocolate Until Tepid. |
|
6
Done
|
Sift Flour, Cornstarch, Baking Soda and Salt Into a Large Mixing Bowl. |
|
7
Done
|
Add Brown Sugar. |
|
8
Done
|
Using a Paddle Blade on Electric Mixer, Combine the Ingredients on Low Speed. |
|
9
Done
|
Add Butter and Sour Cream. |
|
10
Done
|
Mix on Med-Low Speed For 1 Min to Make a Thick Batter. |
|
11
Done
|
Add Eggs, Melted Chocolate and Vanilla. |
|
12
Done
|
Increase Speed to High and Beat For 2 Mins. |
|
13
Done
|
Stop and Scrape Down the Bowl. |
|
14
Done
|
Resume Mixing at Med-High, For About 5 Sec. |
|
15
Done
|
Reduce Speed to Low and Slowly Pour in the Water Just Until Thoroughly Blended. |
