Ingredients Jump to Instructions ↓

  1. 3 oz 85g Unsweetened chocolate - coarsely chopped

  2. 1/3 cup 78ml Water

  3. 2 cups 396g / 13oz Eggs (large)

  4. 8 tablespoons 120ml Unsalted butter - softened

  5. 1 1/2 cups 240g / 8 1/2oz Dark brown sugar - firmly packed

  6. 2 cups 125g / 4.4oz Bleached all-purpose flour

  7. 1 1/2 teaspoons 7 1/2ml Baking powder

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 3/4 cup 177ml Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Butter and line bottom with parchment paper of a 13- by 9- by 2-inch pan. Set a rack at the middle level of the oven and preheat to 350 degrees. Place the chocolate and 1/3 cup water in a medium-sized heatproof bowl over a pan of hot, but not simmering, water. Stir occasionally until the chocolate melts. Remove from the heat, cool slightly, and whisk in the eggs. In a large mixing bowl, beat the butter and sugar for about 5 minutes, until fluffy. Beat in the chocolate and egg mixture. Scrape the bowl and beaters and continue beating until smooth. Stir together the dry ingredients. Beat half the flour mixture into the batter and scrape the bowl and beaters. Beat in the sour cream, then the remaining flour mixture. Pour the batter into the prepared pan and smooth the top with a metal spatula. Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in the pan on a rack for 5 minutes, then turn out onto a rack, remove the paper, and let the cake cool completely. This recipe yields one 13- by 9- by 2-inch layer cake.


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