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
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.