Easy chocolate cake with chocolate sauce
My husband loves chocolate cakes, I love fruit desserts. So…when I feel like being nice I make him a chocolate cake and if I feel like being really nice I also make a chocolate sauce to go with it.
The other day I made a lemon-basil cake and thought I’d make captain G a chocolate cake. This recipe is from Martha Stewart website and since it only calls for cocoa powder, no melted chocolate, I knew it will be light and airy and not the dense type cake. If you use melted chocolate in the recipe it makes a more dense, moist, chocolaty cake. This recipe seemed quick and easy and I wanted to try it.
Martha’s recipe called for a chocolate glaze to be poured over the baked cake but I skipped that step and made a sauce to pour over the cake at serving.
I baked it in a bundt pan and it rose to the top of the pan making a rather large cake. It was quite good and with the help of company we had for the weekend, it was gone in no time.
I served it with a chocolate sauce and ice cream, or a chocolate sauce and whipped cream, but for me a raspberry sauce would have been better, I like the sweet and tangy combination of flavours for dessert.
Adapted from Martha Stewart Chocolate Bundt Cake.
2 1/2 cups al purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cream
3/4 cup sour cream
2 sticks butter (or 1 cup oil)
1 1/4 cups sugar
2 teaspoons vanilla
Combine flour, cocoa powder, baking soda and salt in a small bowl.
Combine cream and sour cream in another small bowl.
In another bowl cream the butter with a mixer until fluffy,
Add the sugar and mix for a couple of minutes.
Add eggs, one at a time, beating well after each addition.
Add the vanilla.
Begin adding the flour, alternating with the sour cream mixture, ending with the flour.
Use a spatula to give the batter a final blend, scraping the sides of the bowl.
Pour the batter into a buttered bundt pan and bake at 325F for about 50 minutes or until the cake is done.
Let cool, then remove from the pan and let finish cooling on a rack.
If you wish, prepare the glaze and pour it over the cooled cake. You wouldn’t need both glaze and sauce, unless you are really addicted to chocolate.
4 oz bittersweet chocolate
1/2 cup whipping cream
2 tablespoons butter
Place the chocolate in a bowl, heat the cream in the microwave until hot, then pour over the chocolate.
stir in the butter until smooth.
1 cup whipping cream
2 tablespoons sugar
2 tablespoons cocoa powder
8 oz bittersweet chocolate, chopped
1 teaspoon vanilla extract
Bring the cream and sugar to a boil in a small pot, stirring constantly.
Remove from heat and whisk in the cocoa powder and chocolate, stirring until the sauce is smooth.
Add the vanilla.
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