Friday, November 4, 2011

Chocolate Cake

I don't have much of a sweet tooth so I'm not really a dessert person. However, I love to bake and I do have a weakness for cake (without frosting).

Here's a chocolate cake recipe adjusted a bit to adapt to the ingredients I had available at home.

1/2 cup (1 stick) of unsalted butter
1/2 of a 15 oz. bag of 60% cacao Ghirardelli chocolate chips (I love this super bitter chocolate)
1/2 cup white sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
8oz container of Greek yogurt (or sour cream)
1-2/3 cups of flour
3 tablespoons of dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Melt the chocolate chips and butter together. You could use a double boiler but I used the microwave because it's easier. But I kept monitoring it carefully and opened up the microwave every so often to stir and make sure nothing burned. Preheat the oven to 350 degrees.

The chocolate butter mixture should look beautiful and glossy and delicious. Let it cool for at least twenty minutes.
Next, whip the eggs and both types of sugar together until it forms a nice and fluffy mixture. It should have the color and texture of the foamy part of a cappuccino.
Once the eggs and sugar are fluffy, slowly add in the chocolate and butter mixture and whip again until the ingredients are combined. If your chocolate isn't cooled enough, you could potentially scramble the sugar and egg mixture so be wary. When the ingredients come together they'll form a gooey thick batter.
Sift together all of the dry ingredients.
Next, add in 1/3 of the dry ingredients and mix the batter. Then add in 1/2 of the yogurt and mix. Keep alternating until all of the ingredients have been combined.
The batter should be airy and fluffy and thick and spongy. Pour the batter into a greased and floured pan (I used a springform pan). Use a spatula to spread the batter out and tap the pan a few times on a flat surface to jolt out any big air bubbles.
Bake for 25 minutes, or until a toothpick comes out clean.
Cool and serve! The cake is really moist and fluffy and delicious. If you want to be fancy, you can definitely double the recipe and frost. Since the cake bakes really evenly (I think it's because the batter is so thick) it's perfect for stacking.

Bon appetit.

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