World’s Best Chocolate Cake

I, who typically prefers a second serving of potatos in lieu of a chocolate dessert, will attest to the excellence of this recipe.

I didn’t name the recipe—it came with its grandiose title. It’s a winner. To die-for. Worth getting up at 5 am for a thin sliver of it, in addition to a cup of coffee, in front of the fire, while contemplating life in silence and cuddled up to a four-legged friend.

This is a fabulous choice for company dessert. Two layers isn’t lavish enough, this recipe settles on three layers.

World’s Best Chocolate Cake

Cake:
1/2 c unsalted butter
4 oz. unsweetened chocolate, broken up
2 and1/2 c flour
2 and 1/4 c sugar
1 c unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1 and 1/2 c sour cream
3 eggs
2 tsp vanilla extract
1 c. water
Cake instructions:
Melt butter and chocolate together, stirring intermittently. Set aside.
Mix flour, sugar, cocoa, baking soda, bakig powder, and salt in a large bowl until blended.
Add sour cream, eggs, 1 c water, chocolate mixture and vanilla. Beat 30 seconds on low speed. Increase to medium; beat 2 minutes. Pour into (3) 9″ round greased cake pans.
Bake at 350 degrees for 40 minutes or until done (toothpick inserted into middle comes out clean).
Cool in pans on rack for 10 minutes. Remove cakes from pans to cool.

Frosting:

4 oz. unsweetened chocolate, broken up
1/2 c shortening
1/2 c unsalted butter, softened
1/4 c sour cream
1/3 c milk
2 tsp. vanilla extract
1/4 tsp. salt
1 pound powdered sugar
1/2 c unsweetened cocoa powder
Melt chocolate, stir until smooth, and set aside. Beat shortening, butter, sour cream, milk vanilla, salt, 1 c o fthe sugar and the cocoa powder in a bowl until creamy. Beat in remaining sugar adn melted chocolate until thick and smooth.

Place a cake layer on a pedestal. Spread with about 2/3 cup of the frosting. Top with second layer and spread with 2/3 cup frosting. Top with remaining layer. Frost top and sides.

Makes 12 servings.

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