quick chocolate cake

By Late2Serenity

Ingredients

• cake
• 8 ounces water
• 4 ounces unsalted butter
• 2 ounces chopped unsweetened baking chocolate
• 6 1/2 ounces oat flour*
• 2 ounces King Arthur Unbleached All-Purpose Flour
• 10 1/2 ounces granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (4 ounces) sour cream
• Or use 2 cups rolled oats, ground until fine in a food processor.
• frosting
• 2 ounces chopped unsweetened baking chocolate
• 1 ounce unsalted butter
• 8 ounces confectioners' sugar
• 2 ounces hot water
• 1/2 teaspoon vanilla extract
• 2 ounces chopped nuts, your choice of variety; optional

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.

2) To make the cake: Combine the water, butter, and chocolate in a 3-quart saucepan. Stir the mixture while you bring it to a boil. Remove from the heat.

3) Stir in the flours, sugar, baking soda, and salt.

4) Add the eggs, vanilla, and sour cream, stirring to blend. Pour the batter into the prepared pan.

5) Bake the cake for 30 to 35 minutes, until the center springs back when lightly touched and the edges pull away from the sides of the pan.

6) Remove the cake from the oven, and cool it right in the pan.

7) To make the frosting: Melt the chocolate and butter together over medium heat.

8) Stir in the sugar and water then cook, stirring, until the sugar's dissolved and the frosting thickens slightly.

9) Remove from the heat, and stir in the vanilla.

10) Spread the frosting over the cooled cake; sprinkle with nuts, if desired.

Yield: 1 cake, 16 medium (2 1/2") servings.