If chocolate cake just isn't chocolatey enough, try this dessert recipe. Top it with nuts or coconut if you want to add some contrast to the flavor.
Ingredients:
2/3 cup butter
8 ounces bittersweet chocolate, coarsely chopped
4 eggs
1 cup sugar (can use slightly less - depends on how sweet you prefer it) 1/2 cup flour (can use slightly less, depending on how moist you prefer it) 1 teaspoon baking powder
4 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 sour cream (can substitute with natural yoghurt)
2/3 cup heavy or whipping cream
9 ounces bittersweet chocolate, finely chopped
Finely chopped toasted nuts such as pecans, or flaked coconut (Optional)
Method
1. Preheat oven to 180 C/ 350 F/ Gas mark 4. Line a circular 9 inch cake tin with greaseproof or non-stick paper and grease the tin. 2. Melt the chocolate and butter in a saucepan over hot water. Stir gently until smooth. 3. Beat the eggs with the sugar, and then stir in the flour, cocoa powder, baking powder and vanilla extract. 4. Fold in the melted chocolate and butter mixture gradually. Then fold in the sour cream. 5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. 6. Allow the cake to cool completely before frosting. 7. To make frosting: Heat the 2/3 cup of whipping/heavy cream in a saucepan, then stir in the 9 ounces of chopped chocolate until smooth. If too thick, add more cream, if too thin, add more chocolate. Frost the cake, and then add optional chopped nuts or coconut if desired.
Submitted By: sandra021@gmail.com
