Monday, April 11, 2011

Very Good Chocolate Cake

So I have been craving chocolate cake. And I have a few recipes I like but I wanted to try a new one. So I went to this cookbook The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
and picked out the recipe Very Good Chocolate Cake.


I had to make a few changes because

1) I did not have any cake flour
2) I did not have any eggs (D'oh)

So here is the adapted recipe. I have linked the original above so please use that if you have the right flour and eggs. I did not because well I did not.

Very Good Chocolate Cake adapted from Scott Peacock

2 cups of sugar
1.5 cups of all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

4 ounces unsweetened chocolate, chopped
1 cup hot double-strength brewed coffee
1/2 cup vegetable oil
2 T Soy flour
2 T water
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream, at room temperature

Preheat the oven at 325. Line two round baking pans with Baker's Joy and some parchment rounds. Wanna know a trick I figured out? I cut a little strip of parchment and placed it under the parchment rounds so that it is easier to get the cake layers out!

Sift the first four ingredients, twice. Put it in a large bowl.

Melt the chocolate in the coffee. Add the rest of the ingredients and beat well. Slowly add it to the bowl of dry stuff.

Pour into the two round baking pans and bake for about 30-35 minutes.

Let them cool COMPLETELY before frosting. Does anyone remember yohboh's caketastrophe?

Serve with fruit salad to be healthy.

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