Ingredients
- For the Cake:
- This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.
- RECIPE INGREDIENTS
- 2 1/4 cups self-rising cake flour (See Tip above)
- 3/4 cup unsweetened cocoa
- 3/4 teaspoon baking soda
- 2 sticks (1/2 pound) unsalted butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
- For the Glaze:
- 1 cup sugar
- 1/2 cup water
- Decadent Soft Chocolate Cream (See Recipe below)
- Softly whipped cream, for serving
- Other necessary recipes:
- Decadent Soft Chocolate Cream
Preparation
Step 1
Preheat the oven to 325 degrees F.
Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.
In a large bowl, using an electric mixer, beat the butter with 1 1/2 cups of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan.
Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
FOR THE GLAZE:
In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream (see recipe) and whipped cream.