This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.
Tip: If self-rising cake flour is not available, you can make your own by mixing cake flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt (per 1 cup cake flour used). Simply mix and sift everything together.
- For the Cake:
- 2 1/4 cups self-rising cake flour
- 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
Companion recipe: Decadent Soft Chocolate Cream
FOR THE CAKE:
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 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 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
662 calories; 34g total fat; 155mg cholesterol; 611mg sodium; 87g carbohydrates; 4g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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