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Chocolate Cake

Claire Stabbert
Posted 8/27/21

Guest columnist, Charlotte’s recipe. Next week I’ll be featuring Grizzly Bagels out of Callicoon. 

Dump. Stir. Bake. Frost. These easy steps sound like the directions for a box of …

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Chocolate Cake

Posted

Guest columnist, Charlotte’s recipe. Next week I’ll be featuring Grizzly Bagels out of Callicoon. 

Dump. Stir. Bake. Frost. These easy steps sound like the directions for a box of cake mix, but with these same steps, and ingredients you most likely have on hand, you won’t have to go back to a box mix again. 

The cake has a rich, chocolate flavor, but isn’t overwhelmingly sweet; and the frosting is smooth and tangy. The combination of flavors and textures, along with how easily it came together, makes this my new “go-to” cake recipe. 

Ingredients 

•  2 cups sugar

•  4 ounces unsweetened chocolate

•  1 stick unsalted butter, plus more for greasing the pan

•  2 cups all-purpose flour, plus more for dusting the pan

•  2 tsp baking soda

•  1 tsp baking powder

•  1 tsp salt

•  1 cup milk

•  1 tsp white vinegar

•  2 eggs

•  1 tsp vanilla

•  1 1/2 cups semisweet chocolate chips

•  1 1/2 cups sour cream, at room temperature

Directions

• Preheat your oven to 375°F. In a saucepan, combine the sugar, unsweetened chocolate, butter, and 1 cup of water; cook over medium heat and stir occasionally until all the ingredients are melted. Remove the pan from the heat and let cool slightly.

• Meanwhile, sift together the flour, baking soda, baking powder and salt. In another small bowl, stir together the milk and vinegar. Grease and flour a 9-inch spring-form pan.

• When the chocolate in the pan has somewhat cooled, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool completely, then remove from the pan.

• Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth. Spread frosting over cake.

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