This is the richest, most moist chocolate cake you will ever make! The secret to this (and any cake, for that matter) is 'sweating' it until it's cool.
SERVES: 12
INGREDIENTS (SHOULD ALL BE AT ROOM TEMP - except the boiling water!):
1 C butter
2 C sugar
3 large eggs
4 square semi-sweet baking chocolate – melted
2 tsp. vanilla
2 tsp. baking soda
2-1/3 C all-purpose plain flour – sifted after measuring
1/4 tsp. salt
8 oz. sour cream
1 C boiling water
DIRECTIONS:
Preheat oven to 325º. Grease and flour a Bundt pan.
Combine flour, salt, and baking soda and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at the time, beating well after each addition.
Add chocolate and vanilla and beat well
Add flour ALTERNATELY with sour cream – beginning and ending with flour. Beat well after each addition.
REDUCE MIXER TO LOWEST SPEED and very slowly add the boiling water. Batter will become very thin. Scrape bottom of bowl to make sure batter is well blended.
Pour batter into pan and bake 45-55 minutes until a bamboo pick inserted just off-center comes out clean. Remove from the oven and let cool 5 minutes in the pan. Turn out onto a plate and PLACE IN AN AIRTIGHT CONTAINER AND LET THE CAKE ‘SWEAT’ UNTIL COMPLETELY COOL.
Frost or dust with powdered sugar.
FROSTING FOR SOUR CREAM POUND CAKE
INGREDIENTS:
1 stick butter – room temperature
1 box 10X powdered sugar
1 egg – room temperature
1/4 C hot water
4 squares Semi-sweet baking chocolate – melted
DIRECTIONS:
Cream butter, egg, and melted chocolate until smooth. Gradually add powdered sugar, blending well. Add hot water A FEW DROPS AT THE TIME if needed to make smooth.
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