Be the first to Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 10 ounces semisweet chocolate, separated
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt, divided
- 8 ounces unsalted butter at room temperature
- 1 pound dark brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract, divided
- 1 cup cold water
- 1 cup sour cream
Preparation:
Sift the flour with the baking soda and half of the salt (1/8 teaspoon) then set aside. In a large mixing bowl with an electric mixer, cream the butter with the brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl frequently. Beat in the melted chocolate. Mix one teaspoon of the vanilla with the cold water, and add the sifted dry ingredients alternately to the batter with the water, beginning and ending with the dry ingredients. Beat only long enough to make the batter smooth.
Turn the batter into a greased and floured 10-inch tube pan with a removable bottom. Bake at 350° for one hour. A toothpick stuck into the center of the cake should come out with just a few crumbs clinging to it. Cool the cake on a wire rack for 15 minutes. Cake might fall slightly while cooling. Loosen the edges and invert onto another rack to cool completely.
To make the icing, melt the remaining chocolate in the top of a double boiler over moderate heat. When completely melted, whisk in the remaining salt, remaining 1/2 teaspoon vanilla, and the sour cream. Whisk until the icing is smooth and fluffy. Immediately pour the icing over the top of the cooled cake, letting it drip down the sides.
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