Originally posted June 15, 2012

Double Chocolate Cake

Double Chocolate Cake by alchemisty

I decided I wanted to try a new chocolate cake, and this one did not let me down. It doesn't need any topping because it is so rich and moist... due to the huge amount of chocolate chips lacing its thick and rich batter. It's easy to make, too. UPDATE: I made it on a Friday, then ate leftovers for the next three days. It got better every day!

Ingredients

  • 3 ounces unsweetened chocolate, chopped and melted.
  • 1 ¼ C unbleached all-purpose flour
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • ¼ pound (1 stick) soft unsalted butter
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ½ cup water
  • 1 2/3 cups (10 ounces) semisweet chocolate chips
9 inch round

Directions

1. Position an oven rack in the middle of the oven. Preheat the oven to 175˚F. Butter the bottom and sides of a 9 inch round (or a 9 x 9 x 2-inch square baking pan or an 11 x 7 x 2-inch rectangular baking pan.)

2. Melt the unsweetened chocolate slowly. It burns easily, so keep it on low heat, stir it around, and be careful. Melting it over a hot water bath is a safe way, but if you are careful you can do it directly in a pan on the stove.

3. Sift the flour, baking powder, baking soda, and salt together into a bowl and set aside.

4. Put the butter and granulated sugar in a large bowl and beat with an electric mixer on medium speed until the mixture looks smooth and creamy, and the color lightens, about 2 minutes.

5. Decrease the speed to low and mix in the melted chocolate, mixing just to combine it with the other ingredients. Increase the speed to medium and add the eggs, one at a time, beating for 1 minute after adding each egg.

6. Decrease the speed to low and add the vanilla and sour cream, mixing just until the sour cream is incorporated. Add half of the flour mixture and mix to incorporate the flour. Add the water, mixing to incorporate it. Add the remaining flour mixture, mixing just to incorporate it. Stop the mixer and scrape the sides of the bowl after the last addition of flour. The batter is ready when the final addition of flour is mixed completely into the batter. If any flour is clinging to the sides of the bowl, stir it into the batter.

7. Use a large spoon to stir in the chocolate chips.

8. Scrape all of the batter into the prepared pan, spreading it evenly.

9. Bake for about 40 minutes (depending on various factors, it could take more or less time), until the top feels firm and a toothpick inserted in the center of the cake comes out slightly sticky but not coated with liquid. If the toothpick penetrates a chocolate chip, test another spot.

10. Run a knife around the edge of the cake and then cool the cake thoroughly in its pan, about 1 ½ hours. I used a springform pan so I just popped the sides off, but if you use a solid pan I recommend serving the cake from the pan rather than trying to remove it, as the cake is so moist that removal might spell disaster.

Enjoy!

1 hour

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Adapted from

Fearless Baking / Elinor Klivans

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