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Lew Boyd's Chocolate Cake

Chef.Foodie's picture
<p><a href="http://www.flickr.com/photos/kneoh/5459511727/">Image Credit</a></p>
Ingredients
  Unsalted butter 1 Tablespoon (For Greasing The Pan)
For the cake
  Cake flour 1 1⁄2 Cup (24 tbs) (More For Dusting The Pans)
  Unsweetened chocolate 4 Ounce, chopped fine
  Baking soda 3⁄4 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2 Large, lightly beaten (At Room Temperature)
  Sour cream 1⁄2 Cup (8 tbs)
For the frosting
  Heavy cream 1 Cup (16 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), cut into pieces
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Semi-sweet chocolate 1 Pound, chopped fine
  Double strength coffee 1⁄4 Cup (4 tbs) (Use It Hot)
  Vanilla extract 1 Teaspoon
  Chocolate shavings 2 Tablespoon (For Garnish)
Directions

Preheat the oven to 325°F.
Lightly butter two 9-inch round cake pans, line with parchment or wax paper, then butter and flour the paper, shaking out any excess.
Set aside.
In a large bowl combine the hot coffee with the unsweetened chocolate and let it melt, stirring constantly.
Sift the 2 cups sugar, flour, 1/2 teaspoon salt, and baking soda into a separate large bowl.
Add the oil, eggs, sour cream, and 1 1/2 teaspoons vanilla to the bowl with the melted chocolate, and whisk until well combined.
Stir the wet ingredients into the dry, in thirds, stirring well after each addition, until completely blended.
Divide the batter between the pans, rap each pan on the counter to expel any air pockets or bubbles, and place in the oven.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
8

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1 Comment

Tbartley2002's picture
do you have the procedure for making the frosting?