This gorgeous moist and fudgy chocolate cake is the one my mother used to make for me when I was a student, and I'd keep it under the bed in the tin like the treasure it is. The original recipe came from the Silver Palate Cookbook , from a New York restaurant, but has been slightly adapted for our measuring equipment and available ingredients. Ingredients:Cake: - 1 cup boiling water
- 3 oz unsweetened chocolate (ie plain, with high percentage of cocoa)
- 8 tbsp / 1 stick / 4 oz unsalted butter
- 1 tsp vanilla extract
- 2 cups granulated sugar
- 2 eggs, separated into yolks and whites
- 1 tsp baking soda
- 1/2 cup sour cream (tricky, but try soured cream or creme fraiche)
- 2 cups less 2 tbsp unbleached / wholemeal plain flour, sifted
- 1 tsp baking powder.
- Preheat oven to 350 F ( C)
- Grease and flour a 10 inch springform tin.
- Pour the boiling water over the chocolate and butter, and leave to stand until they are melted.
- Stir in the vanilla and sugar and blend well
- Stir in the egg yols and blend well
- Mix the baking soda and sour cream type stuff, and whisk into the chocolate mixture, producing a batter.
- Sift the flour and baking powder together and mix into the batter.
- Beat the egg whites till they are stiff but not dry. Stir a quarter of the egg whites into the batter. Scoop the remaining egg whites on top of the batter and fold gently together.
- Pour the batter into the tin. Bake on the middle shelf of the oven for 40 - 50 minutes. It is ready when the edges have pulled away from the sides of the tin and when a knife comes out clean from testing the middle of the cake.
- Cool in the tin for 10 minutes, then remove from the tin and cool completely before adding the frosting.
Chocolate Frosting:- 2 tbsp unsalted butter
- 3/4 cup plain chocolate chips or plain chocolate broken into small pieces
- 6 tbsp double cream
- 1 1/4 cups sifted icing sugar, to taste
- 1 tsp vanilla extract
Warm everything in a heavy saucepan and whisk together. Cool slightly, add extra sugar if necessary to form a spreading consistency, and spread on the cake while the frosting is still warm. Adapted from the Silver Palate Cookbook |
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Last Updated ( Thursday, 13 March 2008 )
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