Cakes

Decadent Chocolate Cake

91

Rich chocolatey goodness! Best consumed with a large glass of milk!

12
Cake:
1 cup boiling water
3 oz. unsweetened chocolate
8 Tbsp. (1 stick) sweet butter
1 tsp. vanilla
2 cups granulated sugar
2 eggs, separated
1 tsp. baking soda
1/2 cup sour cream (can substitute plain greek yogurt)
2 cups all purpose flour, sifted
1 tsp. baking powder

Frosting:
2 Tbsp. sweet butter
3/4 cup semisweet chocolate chips
6 Tbsp. heavy cream
1 1/4 cups sifted confectioner's sugar (or as needed)
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and sprinkle a bit of flour into a 9-inch spring-form pan. Knock out excess. Pour boiling water over chocolate and butter; let stand until melted. Use a mixer and stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition. In a separate bowl, mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking powder together and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Using the mixer, stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together. Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 40-50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 minutes; un-mold and cool completely before frosting. Can also top with nuts and/or fruit.
Nutritions

Calories
1483

Sodium
171mg
7% DV

Fat
130g
200% DV

Protein
6g
13% DV

Carbs
65g
22% DV

Fiber
5g
21% DV

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This post is sponsored by Musselman?s Apple Butter but recipe and all opinions are my own. Thank you for allowing us to share with you our favorite products that we love to use! With all the hustle and bustle of the busy holiday season, you need to have a couple of recipes that you can ...

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