The cake on the cover of Chocolate Worth Dying For is a stock photo but the following recipe is how I think it would taste and the pictures are of this cake. It’s delicious and really not that hard to make.
4 oz (113 gr) dark chocolate melted – allow it to cool so it’s no longer warm to the touch but still fluid
1 cup (250 ml) sour cream with ¼ cup separated.
6 egg yolks at room temperature
2 tsp. vanilla
2 sticks (1 cup or 250 ml) butter at room temperature
3 cups (750 ml) cake flour sifted into cup and leveled off
1 ½ (375 ml) superfine sugar
1 tsp. baking powder
¾ tsp baking soda
½ tsp. salt
Heat oven to 350 degrees.
• In a medium bowl whisk egg yolks, ¼ cup sour cream and vanilla until combined.
• With flat beater of stand beater mix the flour, sugar, baking powder, baking soda and salt on low speed.
• Add butter and remaining sour cream beating on low speed until ingredients are moistened. Beat at medium for 1-2 minutes scraping down the sides of the bowl.
• On medium low-speed add the egg mixture a little at a time beating until ingredients are mixed together.
• Remove 1/3rd of the batter (1 ½ cup (375ml) and mix in the melted chocolate until evenly mixed.
• Put 1/3rd of batter in 10” pan that has been sprayed with pan.
• Top with half of chocolate mixture spreading evenly
• Put other 1/3rd of batter on top
• Top with remaining half of chocolate mixture spreading evenly.
• Use teaspoon to marbleize batter. Dip the teaspoon in without touching the bottom or sides and lift up and over in a roll like waves.
• Smooth the surface
Bake at 350 degrees until toothpick comes out clean.
Let cool and then remove from pan
4 oz (113 grams) dark chocolate
1/3 cup heavy whipping cream
1 Tbsp cognac of raspberry vodka
Melt chocolate and slowly whisk in heavy whipping cream. Add another Tbsp if it seems to thick or you might want to add in a Tbsp of cognac or raspberry vodka. Pour over cake.
Serve with strawberries and whipped cream if desired.