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  • August 2008
  • July 2008

Ingredients

Cake

1 cup (2 sticks) butter
2 cups sugar
3 cups flour
2 eggs
2 cups sour milk (curdled w/ 1 teaspoon vinegar)
2 teaspoons baking soda
2 teaspoons vanilla
5 squares baking chocolate
pinch of salt

Frosting

1 bag chocolate chips
1 pint sour half-and-half

Directions

Cake

Preheat oven to 350. Put 1 teaspoon of vinegar in the milk and let it sit for 30 minutes. Mix dry ingredients and set aside. Melt the baking chocolate squares and let them cool slightly while doing the next steps. Cream room-temperature butter and sugar together. Beat in the eggs with the creamed mixture. Mix in vanilla and chocolate. Combine the other dry ingredients, flour, baking soda, and salt in a mixing bowl. Alternately add dry ingredients and milk to the wet ingredients, starting with milk. Mix together, being careful not to over-mix. Pour mixture into a greased baking pan. Bake until a toothpick comes out dry. Check after about 15 minutes.

Frosting

Melt chocolate chips. Stir in 8-12 ounces of sour half-and-half until it has a smooth, spreadable consistency. Spread on cooled cake.

Recommended: Double-Layer Chocolate Cake with Raspberries

This is my favorite way of preparing the cake. Divide the batter evenly between two round pans, so you have two layers. After they have cooled, turn one layer over so the smooth side is facing up. Spread a thin layer of raspberry preserves (I like unsweetened raspberry preserves) on that layer, and stack the other layer on top. Then frost as normal. Garnish with fresh raspberries!

Why this recipe?

One word: chocolate. This is the most chocolate-y cake I have ever eaten, and is my absolute favorite. It is not for the faint of heart; most people I have met find this cake too rich and chocolate-y, but I love it. I recommend you use a round springform pan; it makes getting the cake out of the pan so simple and neat!

It is easy to overbake this recipe, and your cake will come out dry. I personally don’t mind the dry cake (it’s good with milk!), but if you haven’t been able to get the cake out in time (you only have a small window between done and overdone), try the raspberry double-layer cake! The preserves add some moisture.

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