A dense, moist chocolate cake made from scratch. Can be doubled without any problems.
INGREDIENTS (for 1 servings):
- 1 cup water
- 1 cup unsalted butter
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.