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)"
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
50mins
Ingredients:
11
Yields:
2 9inch layers
Serves:
16
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ingredients

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directions

  • Position a rack in lower third of oven and preheat to 350F.
  • Line the bottoms of two 9x2-inch round pans with parchment paper.
  • Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
  • You may use a double boiler too (make sure water is HOT, not simmering).
  • Cool chocolate until tepid.
  • Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
  • Add brown sugar.
  • Using a paddle blade on electric mixer, combine the ingredients on low speed.
  • Add butter and sour cream.
  • Mix on med-low speed for 1 min to make a thick batter.
  • Add eggs, melted chocolate and vanilla.
  • Increase speed to high and beat for 2 mins.
  • Stop and scrape down the bowl.
  • Resume mixing at med-high, for about 5 sec.
  • Reduce speed to low and slowly pour in the water just until thoroughly blended.
  • Spoon batter into prepared pans and spread it evenly.
  • Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
  • Transfer to cooling racks and cool for 10 mins.
  • Invert onto racks and remove pans.
  • Peel off the parchment and cool the cakes right side up.
  • NOTE: The cake can be baked 1 day in advance.
  • Wrap the cooled cake layers tightly with plastic wrap to store.
  • Or to freeze, over-wrapped with foil, for up to 2 weeks.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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