A Gooey, Decadent Chocolate Cake
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
58
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
2.5 cups
Cake Flour1.5 tsps
Baking Soda1 tsp
Salt2 cups
Granulated Sugar2 tsps
Vanilla Extract2
Eggs7 tbsps
Water (hot)3 cups
Powdered SugarDirections:
1
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F
2
In a large bowl, sift together the flour, baking soda and salt; set aside
3
In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy
4
Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate
5
Beat in the eggs one at a time
6
Scrape down the sides of the bowl and beat for another 3 minutes
7
Gradually mix in the dry ingredients in three batches, alternating with the cold water
8
Beat for 1 minute after each addition to incorporate the ingredients
9
Mix until the batter is smooth
10
Coat two 9-inch round cake pans with nonstick cooking spray
11
Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance
12
Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full
13
Bake for 30 to 35 minutes
14
The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched
15
Leave to cool for 40 minutes
16
Turn the cakes out of the pans and remove the paper
17
Drizzle them with a few tablespoons of raspberry liqueur
18
With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers
19
Start in the center and work your way out
20
Carefully place the second layer on top
21
Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered
22
Refrigerate for 5 minutes before decorating or cutting
23
With a large knife, scrape some shavings from a block of dark chocolate
24
Scatter the shavings over the cake
25
In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed
26
Beat in the dark chocolate and vanilla
27
Add the butter gradually in small bits
28
Mix until everything is completely incorporated
29
Using a spatula, fold in the chopped chocolate and give a final quick spin