Chocolate Cake

Cake

This is probably one of the most delicious chocolate cakes I have made.  I have also had the recipe for 30 years.  Light and moist. 

Growing up, my parents were friendly with a couple who, like my parents, got divorced.  Divorce is a weird thing in terms of relationships.  My father stayed friends with him and my mother stayed friends with her.  She was not a very nice lady.  She had a seriously bad attitude and she was plain out nasty but she was a helluva baker.  My mother ended their friendship but we still have the recipe for the cake.  We call the cake by her name which I always find amusing.

½ cup unsalted butter ( 8 tbsp ) at room temperature
2 cup sugar
4 ounces semi-sweet or bittersweet chocolate  (you could always add a few more ounces of chocolate for a more intense flavor)
1 cup hot water
1 tsp baking soda
3 eggs
1 cup sour cream
1 tsp. vanilla
 2 cup flour
1 tsp. baking powder
¼ tsp. kosher salt

Chop up the chocolate and melt in the hot water.  Best to pour a really hot cup of water over the chopped chocolate in a bowl.  When cool, add the baking soda.

Cream the butter and sugar.  Add the eggs, while beating, one at a time.

Sift together the dry ingredients and add alternately with sour cream into the mixture.

Stir in the chocolate mixture and vanilla.

I used 2 -  8” cake pans or you could use a 9 X 12 baking pan.  About 30- 40 minutes at 350 or until the toothpick comes out clean.

My Chocolate Frosting

1 cup heavy cream
6 tbsp. unsalted butter
3 tbsp. light corn syrup
8 ounces bittersweet chocolate ( chopped )
1 cup confectioners sugar

Melt the cream, butter and corn syrup over a low heat until mixed.  Don’t bring this to a boil.  Then take the hot mixture and pour over the chocolate.  Let that stand for a few minutes or until the chocolate melts.  Use a whisk and make sure it is all melted. 

Use a mixture and beat for a few minutes.  Then add the confectioners sugar.  Keep beating until thick.  Put in the refrigerator.  Should cool for about an  hour before using.