My Cookery Page

If there is one thing that can unite nations and people together, is our love for chocolates, don’t you agree? To celebrate that, I dedicate this section to sharing only the best recipes on all things chocolates and to start off, I have decided to tell you about this chocolate cake recipe that will make you weak in the knee.  If you dont know who Mrs. Fields is, I am truly sorry for you on what you have been missing.  Enjoy!

Ingredients for the cake:    3 ounces unsweetened chocolate - finely chopped, 2-1/4 cups sifted cake flour, 2 tsp baking soda, 1/2 tsp salt, 1/2 cup salted butter - softened, 2-1/4 cups (packed) light brown sugar, 3 large eggs (at room temp), 1-1/2 tsp vanilla extract, 1 cup sour cream, 1 cup boiling water.

Ingredients for the frosting:  8 ounces unsweetened chocolate - finely chopped, 1 cup unsalted butter - softened, 2 pounds confectioners’ sugar, 1 cup heavy cream, 4 tsp vanilla extract, 6 ounces milk chocolate chips (1 cup), 1 package chocolate kisses, for garnish.

Methods :   Preheat over to over 350 deg, butter and flour 3 x 9-inch cake pans.    In a double boiler, melt the chocolate over hot, not simmering, water.  Set aside to cool.   In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter.   Add the brown sugar and then the eggs, one at a time, blending well after each addition.  Beat at high speed for 5 minutes.  Beat in the vanilla and the melted chocolate.

Beat in the flour mixture alternately with the sour cream in 4 portions, beginning and ending with the flour mixture, beat well after each addition.  Stir in the boiling water and pour the batter at once into the prepared pans.  Bake for 35 minutes, or until the center springs back when touched lightly.  Set the cake pans on the rack to cool for 10 minutes.  Then invert the cakes onto the racks to cool completely.

Prepare the frosting: In a double boiler, melt the chocolate with butter.  Set aside to cool to room temperature.  In a medium bowl with an electric mixer, blend the confectioners’ sugar, cream, and vanilla until smooth.  Add the cooled chocolate mixture and mix at low speed until blended.  Place the frosting in the fridge until thick and firm and yet still easy to spread, 20 to 30 minutes.

To assemble: Place one cake layer upside down on a cake dish.  Spread one-fourth of the frosting on top and sprinkle 1/2 cup of the chips.  Add a second cake layer upside down and frost with another one-fourth of the frosting and the remaining 1/2 cup chips.  Add the top layer upside down and frost the top and sides of the cake with the remaining frosting. Garnish the cake with the chocolate kisses.

Comments:  I truly hope you will try this delicious chocolate cake and let me know the outcome. 

Long Live Chocolate!