This true love chocolate cake will have YOUR true love asking for MORE! I can’t get enough of this cake, it’s seriously sooooo good!
Oh…Valentine’s Day! Oh…Valentine’s Day and chocolate!
Oh…Valentine’s Day and true love!
Oh…Valentine’s Day and TRUE LOVE CHOCOLATE CAKE!
When wondering what dessert to fix for “The Wow Your Wo(man) Meal” (stay tuned for more recipes to complete the meal!), the one dessert that kept coming to mind was chocolate cake – this cake. It is chocolatey, perfectly dense, moist, tried & true, not overly sweet and taste great with almost any icing. It is the cake that will make a person swoon. I have a deep, deep crush on this cake. In fact, I might as well admit to being “head-over-heels-in-love” with this cake.
You’ll find the recipe detailed below. You can make this cake…it really isn’t too difficult!!
That silly children’s taunt “If you love it so much, why don’t you marry it?” keeps popping into my thoughts and making me laugh, and then another thought pops into my head, ”too bad that isn’t legal.” I guess this Valentine’s Day, I will have to settle with just baking and sharing it with my other true love.
i’ll post the icing recipe next. it really is the best icing…EVER. click here to see the recipe!
happy valentines day!
Ingredients
- 3 squares (1 oz) unsweetened chocolate
- 2 1/4 c. flour sifted
- 2 t. baking soda
- 1/2 t. salt
- 1/2 c. butter - softened
- 2 1/4 c. light brown sugar - firmly packed
- 3 eggs
- 1 1/2 t. vanilla extract
- 1 c. sour cream
- 1 c. boiling water
Instructions
- Preheat oven to 350 degrees.
- Grease and flour two 8-inch, round cake pans. Set aside.
- Melt chocolate in a double boiler or in the microwave and cool.
- Sift flour, baking soda and salt into a medium bowl and set aside.
- Place butter, sugar and eggs in a mixing bowl and mix on high speed until light and fully for approximately 3 minutes.
- Add vanilla and cooled, melted chocolate and sour cream.
- Mix on medium speed until well incorporated into the butter mixture.
- Add flour, baking soda and salt & beat on low for 30 seconds, then on medium for 1 minute. Scrape down the sides at least twice.
- Stir in the water until incorporated fully for about 1 minute. The batter will be thin.
- Pour the batter into the 2 pans. Gently tap the pans on the counter to release any air bubbles.
- Place the pans in the oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the cakes on a cooling rack for 10 minutes.
- Turn out onto the racks to cool right-side-up.
- Split each layer in half horizontally to have 4 thin layers.
- Fill and layer with THE BEST ICING EVER!!
Notes
- Dark chocolate works best for an intense chocolatey flavor but feel free to use milk chocolate.
- Don't add the chocolate to the rest of the batter while it's still hot make sure to let it cool for a few minutes.
- Always use softened butter to avoid a lumpy batter.
- Make sure to let the cake cool completely before cutting or filling with icing.
- Store leftovers in the fridge for up to 5 days or freeze in small portions.
