Very Good Chocolate Cake

Very Good Chocolate Cake

Watershed

For a delicious chocolate cake, make this decadent treat for your home!

12
Servings
594
Calories Per Serving
Deliver Ingredients

Ingredients

The Cake

  • 2 cups granulated sugar
  • 1 ½ cups cake flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup hot double-strength brewed coffee
  • 4 ounces unsweetened chocolate, finely chopped
  • 2 eggs, at room temperature
  • ½ cup vegetable oil
  • ½ cup sour cream, room temperature
  • 1 ½ teaspoons vanilla extract

The Frosting

  • 1 cup heavy whipping cream
  • 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
  • 1/3 cup granulated sugar
  • ¼ teaspoon salt
  • 1 pound semisweet chocolate, finely chopped
  • ¼ cup hot double-strength brewed coffee
  • 1 teaspoon vanilla extract

Directions

The Cake

Preheat oven to 325 degrees.

To make the cake: Sift together sugar, flour, salt, and baking soda in a bowl. Pour the hot coffee over finely chopped chocolate, and allow chocolate to melt completely. 

In a separate bowl, whisk together the eggs and vegetable oil until well blended, followed by sour cream, vanilla, and coffee/chocolate mixture. Stir this liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended. Divide the batter evenly between 2 buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches, to remove any large air pockets, which could cause holes or tunnels in the baked cake layers. Bake in the preheated oven for 30-40 minutes, until the cake springs bake slightly when gently tapped in the center or a cake tester inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. To unmold, run a flat-edged knife or spatula between the cake layers and the sides of the pans. Turn the pans facedown onto the cooling rack, and carefully lift them off.  Allow cakes to cool completely before peeling off the parchment layer and frosting them.

 

The Frosting

To make the frosting: Heat the cream, butter, sugar, and salt in a heavy saucepan until the butter is melted. Add the chocolate, and cook over very low heat, stirring constantly, just until the chocolate is melted and the mixture is smooth. Remove from heat, and blend in the coffee and vanilla. Transfer the frosting to a bowl to cool, stirring occasionally, until it is of a spreading consistency — about 1 hour, depending on the temperature of the kitchen. (If your kitchen is very warm, move the frosting to a cooler area to cool and thicken, but do not refrigerate or chill over ice water. Chocolate and butter solidify at different temperatures, and harsh chilling could cause the frosting to separate and turn grainy.)

To assemble the cake:  When the frosting is of a spreading consistency and the cake layers are completely cooled, put 1 cake layer on a serving platter, bottom side up, and frost the surface thickly. Top with the other layer, bottom side down, and frost the top and sides. For best results, allow the cake to sit for 2 or more hours before slicing. Store covered at room temperature.

Nutritional Facts

Total Fat
37g
53%
Sugar
21g
23%
Saturated Fat
17g
71%
Cholesterol
31mg
10%
Carbohydrate, by difference
63g
48%
Protein
6g
13%
Vitamin A, RAE
115µg
16%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
36mg
4%
Choline, total
6mg
1%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
2mg
14%
Phosphorus, P
84mg
12%
Selenium, Se
4µg
7%
Sodium, Na
41mg
3%
Water
48g
2%
Zinc, Zn
1mg
13%

Chocolate Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Chocolate Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.