This recipe appears in:Leon's Favorite Chocolate Cake: The Chocolate Cake You Can Eat for Breakfast
This cake is chocolatey but not too sweet, with a a moist, dense crumb. It can be finished with a dusting of powdered sugar, and keeps quite well wrapped tightly in plastic or foil.
- 8oz (2 sticks) butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 6 oz semi-sweet chocolate, melted
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Preheat oven to 350°F. Grease and flour a Bundt or tube pan.
In a medium bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add the eggs one at a time, mixing on medium speed until thoroughly incorporated.
Add the remaining ingredients in this order; mixing well after each addition:
-melted chocolate and salt
-flour, baking powder and baking soda
Pour batter into prepared pan and bake for 45 minutes, or until tester comes out clean. Allow to cool in pan for about 10 minutes, then turn out onto wire rack to cool completely.