Saturday, August 1, 2009


I've blogged this at my myspace blog, thought i'd blog and share this recipe here in my blogspot. Also, i think it's about time for me to do this cake again!

Blogged April 12, 2008

As i mentioned before i bake my cakes from scratch, " I scratch and open a box of cake mix". But this time, i did it really from scratch, no cake mix box. I have had the craving for this and now it's fixed. If you like chocolate, i suggest you make this. The recipe is perfect, the only thing that i'd adjust the next time i'll make this, is to make more frostings and be generous w/ the frosting in the middle part. This cake is to die for (no pun intented). It's even better the next day, but i microwaved mine for few seconds just because i want my chocolate cake a bit warm and served it w/ strawberry ice cream on the side......yummmmy. And i'm not a cake decorator, so i did the best i could to cover the imperfectons.
I got the original recipe from CacaoWeb Chocolate and Cocao. But did some adjustments. The original called for 50 minutes to bake but i know every oven has different temp and i know in my oven it'll only need 30 to 35 min. to bake.

Y: 12 servings


8 oz dark semi sweet chocolate

2/3 cup unsalted butter

1 cup sugar

4 large eggs

4 tablespoons all purpose flour

4 tablespoons unsweetened cocoa powder

1 ½ teaspoon baking powder

1 teaspoon vanilla extract

4 tablespoons sour cream

Ingredients for frosting:

2/3 cup heavy whipping cream

9 oz semisweet dark chocolate


1.Preheat oven to 350 degrees F.
2.Melt chocolate with butter over a Bain Marie (hot water bath). Set aside.
3.Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
4.Slowly fold in the chocolate mixture and the sour cream.
5.Divide into two greased round cake pan.
6.Bake until springy and toothpick inserted in the center comes out clean, approximately 30 minutes.
7.Allow the cake to cool, then remove from the pan.


1.Heat 2/3 cup of heavy whipping cream in a sauce pan.
2.Remove from heat, add 9 oz of the dark semi sweet chocolate (finely chopped if not using morsels), stir until the chocolate is completely melted and smooth. Let it cool until firm.
3.Use 1/3 of the frosting between the two layers and the remaining on top and around the cake.
4.Refrigerate briefly to set the frosting before serving.

death by chocolate

Did my best to cover up the mess

Want a slice of the cake???? then bake this to have your slice
A slice of death by chocolate


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