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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Nick Malgieri Ingredients:
3 ounces unsweetened chocolate |
1 1/3 cups all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons unsalted butter, cut into 6 pieces |
3/4 cup boiling water |
1 1/2 cups sugar |
6 tablespoons sour cream or 6 tablespoons buttermilk |
2 large eggs |
Directions:
1. Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper.
2. Position a rack in the middle of the oven; preheat to 350°.
3. Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool.
4. In a bowl, stir the flour, baking soda, and salt together; mix well.
5. Add the butter to the chocolate, then pour in the boiling water; stir well to mix.
6. Whisk in the sugar and sour cream.
7. Stir in the flour mixture; whisk in the eggs.
8. Pour the batter into the prepared pans; smooth the tops.
9. Bake for about 25-30 minutes or until test done—toothpick comes out clean.
10. Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling.
11. **Recommend to frost with fluffy white frosting or whipped ganache.
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