Ingredients
2 cups all-purpose flour
1 cup unsalted butter
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup water
1/2 teaspoon baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Professional chocolate callets — tempering, ganache, mousse
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
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Professional chocolate callets — tempering, ganache, mousse
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
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preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch tube pan. in small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. set aside to cool. sift together into a large bowl the flour, sugar and baking soda. in a small bowl, beat egg slightly and combine with sour cream and vanilla. stir into flour mixture. pour in the cooled chocolate mixture. beat at low speed for 5 minutes until completely combined and the consistency of heavy cream. pour batter into prepared 9 inch tube pan. bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.