I know, I know… Valentines Day is a made-up holiday but… it’s such a wonderful excuse to indulge in all things chocolate and I never – ever – pass up an opportunity to eat chocolate. This year, I’m going with this super simple one layer cake: Divinely Delicious Chocolate Cake. and I’m making it ahead. Yup…no last minute dessert crisis for me.
This chocolate-sensation is stowed in my freezer right now just waiting for the 14th to make its star turn. (It can also be made this weekend and frozen) I’ll take it out the day before, set it on the serving plate and let it thaw – that’s easy, right? Then I’ll whip up the glossy glaze – takes less than 5 minutes – and pour it on top – really easy. The cake is really sexy just like this and really needs no further embellishment but if I’ve got a few extra seconds and I happen to have a few raspberries and/or chopped pistachios, I’ll throw a few on top .. just for good measure.
This version is straight-up chocolate but, feel free to monkey around with the flavors – espresso, orange, dark rum or even a hint of mint extract are all yummy when paired with chocolate. Check out the flavor options below or wing-it and make up your own.
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Chocolate Bliss Cake
- Non-Stick Cooking Spray ( I use the grocery store generic )
- 1 1/2 cups (7 1/2 oz) all purpose flour (King Arthur or gold medal)
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 12 ounces bittersweet chocolate, chopped up (I use 60 or 62% but go higher if you like a stronger flavor)
- 6 oz (12 tablespoons) butter, cut up ( I use unsalted)
- 1 3/4 cup granulated sugar
- 1 teaspoon vanilla extract (the pure stuff, please)
- 3 large eggs
- 2/3 cup sour cream
- Flavor options – choose one or none, as you like:
Espresso: 2 tablespoons coffee liqueur mixed with1 teaspoon instant espresso or coffee granules
Orange: 1 1/2 teaspoons finely grated orange zest
Bourbon: 3 tablespoons of the good stuff
Preparation
Cake
- Heat the oven to 325 (rack in the middle, please).
- Lightly grease a 9×2 round cake pan each with non-stick cooking spray. Line the bottom with parchment and give the paper a spritz with the spray stuff.
- Whisk the flour, baking powder and salt together in a small bowl.
- Melt the chocolate and the butter together in a large bowl. I use the microwave but an improvised double boiler works just fine. Add the sugar, and vanilla (OR flavoring options), and whisk until blended. Add the eggs and sour cream, and whisk until blended.
- Add the flour mixture and stir (I use a rubber spatula for this job) until blended.
- Scrape the batter into the prepared cake pan. Bake until a toothpick comes out with wet lumps on it, about 55 minutes. Cool the cake in the pan for a bout 20 minutes then run a thin knife around the edge and invert onto a wire rack to cool completely. The center of will sink in slightly. This is just perfect for holding a good amount of glaze.
At this point, the cake layer can be frozen for up to 1 month or it can be glazed (see below recipe) and stowed at room temperature for up to 2 days.
Glaze:
MELT TOGETHER:
- 4 ounces bittersweet chocolate, chopped up
- 3 ounces (6 tablespoons) butter, cut up
- Add and whisk until smooth: 1 tablespoon corn syrup (makes it nice and shiny)
Pour the glaze onto the center of the cake. Use the spatula to spread evenly, leaving about 1/2 inch border of cake. (Check out the picture of the completed cake, the glaze is in the center and not spilling over the edge.)
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