Decadent Chocolate Cake

Ask any experienced baker what makes chocolate cake taste so good and they will say, “It’s all in the chocolate.” Callebaut is one of my faves, but Ghiradelli is a good, quick option if you’re at the grocery store.

It’s important to use a semi-sweet or unsweetened chocolate when baking because it enhances the chocolate flavor without adding sweetness. And let’s be honest, there’s enough sugar in the recipe to make up for the bitterness unsweetened chocolate has.

Ingredients

• Cake
• 4 ounces unsweetened chocolate chopped
• 1/4 cup Dutch-processed cocoa
• 1 1/4 cups boiling water
• 3/4 cup unbleached all-purpose flour
• 3/4 cup plain cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 16 tablespoons 2 sticks unsalted butter, softened but still cool
• 1 1/2 cups packed dark brown sugar
• 3 large eggs room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• Frosting
• 16 ounces semisweet chocolate I used Ghiradelli
• 1 1/2 cups heavy cream
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract

Instructions : www.ifyougiveablondeakitchen.com

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