Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Makes 12 servings.
Preparation time: 1:30 hours
Tips: Replace milk for the water and you got a Chocolate Box Cake.
Ingredients
Preparation
1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons unsalted butter (1 stick)
1 teaspoon vanilla extract
2 cups granulated sugar
2 whole eggs, separated
1 teaspoon baking soda
1/2 cup dairy sour cream
2 cups minus 2 Tbs unbleached all-purpose flour, sifted
1 teaspoon baking powder
CHOCOLATE CAKE:
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Knock
out excess.
2. Pour boiling water over chocolate and butter; let stand until melted.
Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending
well after each addition.
3. Mix baking soda and sour cream and whisk into chocolate mixture.
4. Sift flour and baking powder together and add to batter, mixing
thoroughly.
5. Beat egg whites until stiff but not dry. Stir a quarter of the egg whites
thoroughly into the batter. Scoop remaining egg whites on top of the batter
and gently fold together.
6. Pour batter into the prepared pan. Set on the middle rack of the oven and
bake for 40 to 50 minutes, or until the edges have pulled away from the
sides of the pan and a cake tester inserted into the center comes out clean.
Cool in pan for 10 minutes; unmold and cool completely before frosting.
CHOCOLATE FROSTING:
1. Place in a heavy saucepan butter, chips and cream.Melt over low heat and whisk until smooth.
2. Add powdered sugar and vanilla, mix until spreading consistency. Add more sugar if necessary to achieve spreading consistency.
3. Spread on cake while frosting is still warm.
NOTES : 1) Given by LuAnn Reinecke May, 2001
CHOCOLATE FROSTING:
2 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups sifted confectioner's sugar, about
1 teaspoon vanilla extract
LuAnn's Chocolate Cake
