Yummy Chocolate!

This is National Chocolate Cake Day! So, let’s get right to it.

Melt-in-Your-Mouth Chocolate Cake

1¾ c all-purpose flour

2/3 c cocoa powder

1 tsp each: baking powder & baking soda

1 c sugar (or granulated monk fruit)

½ c packed light brown sugar (or Stevia-type blend)

¾ tsp salt

2 lg or x-lg eggs

½ c vegetable or canola or grapeseed oil

¾ c full-fat sour cream

1 tsp pure vanilla extract

1 c hot coffee

Grease and flour two 8” round cake pans and line bottoms with parchment paper. Set aside. Into a large bowl, sift flour, cocoa powder, baking powder, and baking soda. Then whisk in both sugars and the salt. In a medium bowl, beat the eggs; then whisk in the sour cream and vanilla till frothy. Stir into the sifted dry ingredients until well blended. Gradually stir in half the coffee; repeat with the other half of the coffee, stirring till the batter is smooth. Divide the batter between the 2 cake pans. Bake at 350 for 30 minutes, just till cake springs back when pressed gently and a wooden toothpick inserted into the center comes out clean. Let pans cool 15 minutes on wire racks. Then invert onto wire racks to cool fully.

Once completely cooled, frost with freshly whipped cream (sweetened to your taste) or Fabulously Fudgy Frosting to keep the chocolate theme going strong! If you like, sprinkle the top of the frosted cake with chopped nuts and/or coconut. It’s also great topped with raspberries, strawberries, or mandarin orange slices. Any way you top it, be sure to add decadence by serving with freshly whipped cream on the side. And hubby might pout if I did not also suggest ice cream on the side… his favorite is coffee, but vanilla, salted caramel, mint chip, and any other would also be great choices.

Fabulously Fudgy Frosting

7 oz dark chocolate candy bar, coarsely chopped

½ c heavy or whipping cream

2 T honey

2 T cocoa powder

1/3 c (full fat) sour cream

Combine chocolate, cream and honey in saucepan over low heat, stirring till completely melted and smooth. Remove from heat and pour into a bowl. Whisk in cocoa powder, followed by sour cream. Let cool 15 minutes. Then whisk briskly until thick and lightened. Spread immediately over the cake. As it continues to cool, it thickens to a fudge-like texture. Makes 2 c.

KISS Tips: If the kitchen is especially warm, you can place the frosting in the refrigerator for a few minutes to help it set faster. This makes great cupcakes, too. Simply cook for less time, 15-18 minutes.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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