I discovered this chocolate cake as part of an elaborate cake that I was baking. For me it was like another chocolate cake claiming to be absolutely awesome AND, it did turn out to be absolutely awesome. So much so that now it has become my to go chocolate cake recipe when I have to bake something fancy or something simple :D. It is super moist, super chocolatey and the right amount of sweet, the secret ingredient being sour cream. It is as perfect a cake for evening coffee as it for creating a layered concoction. So keep it in your repertoire and go for it.
1. 2 cups sifted cake flour
2. 1 1/2 tsp baking soda
3. 1/2 tsp salt
4. 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or any other equally good quality dark chocolate)
5. 1/2 cup (1 stick) unsalted butter, slightly softened
6. 1/2 cup packed light brown sugar
7. 1 cup plus 2 tbsp granulated sugar
8.1 tbsp vanilla extract
9. 3 large eggs, at room temperature
10. 3/4 cup sour cream, at room temperature
11. 1 cup milk, at room temperature
1. Preheat oven to 350°F. Lightly butter the bottom and sides of two 9×2-inch round cake pans (or a 10 inch springform pan). Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour/baking spray.
2. Sift together flour, baking soda and salt in a bowl. Place chocolate in microwave-safe bowl. and microwave in bursts of 30 second for a total of 1 minute. Stir well at each 30 second interval. Microwave 1 minute more or until chocolate softens. Stir until smooth and glossy. Let cool.
3. Beat butter in an electric mixer at medium speed, until creamy. Add brown sugar. With the mixer on, add sugar very gradually and mix the whole thing. Continue beating for another 1 to 2 minutes or until mixture is light in texture and off-white in color. Beat in vanilla.
4. At medium speed while continuing to beat, slowly add eggs, one by one, to the batter, making sure they mix well after each addition. Add sour cream and beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with a rubber spatula and beat for another 30 seconds.
5. At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
6. Divide batter between prepared pans and smooth top. Bake 35 to 40 minutes or until center springs back when gently pressed with a finger. Cool in pans on wire racks for 5 minutes. Take the cake out and cool completely on a cooling rack. Enjoy