Decadent Chocolate Cake
This recipe is an adaptation from “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. The duo introduced bisteeya and poppy-seed dressing to the Upper West Side through their store in Manhattan, the Silver Palate. Their cookbook, initially published in 1982, was a revelation for many, making dishes like chicken Marbella and indulgent desserts accessible to those who hadn’t yet mastered the art of French cooking. This decadent chocolate cake, despite its title, is incredibly simple to make. The ingredients come together quickly and it bakes in a tube pan in less than an hour. Once topped with a gooey chocolate frosting, it’s a perfect treat to share with loved ones.
Decadent Chocolate Cake
Description
An indulgent but not overly sweet chocolate cake to make for the one you love, or just to indulge in yourself!
Ingredients
Frosting
Instructions
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Preheat the oven to 350ºF / 175ºC degrees. Butter and flour a 10-inch tube pan.
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Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
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In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
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Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
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Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
Frosting
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Place all the ingredients in a heavy saucepan over low heat and whisk until smooth.
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Spread on the cake while the frosting is still warm.
