Shan's Dark Chocolate Cake

Credit: Shannon Cornelius

Ingredients for Cake:

• ½ c. natural cocoa powder
  
• ½ c. boiling water
  
• 2 ¼ c. all-purpose flour
  
• 1 ½ tsp. salt
  
• ¾ c. unsalted butter—room temperature
  
• 1 ¾ c. sugar
  
• 1 tsp. vanilla extract
  
• 2 large eggs
  
• 1 ½ c. sour cream

Ingredients for Frosting:

• 6 ounces dark chocolate—chopped
  
• 2 Tbsp. water
  
• ¾ c. sugar
  
• 4 large egg yolks
  
• ¾ tsp. vanilla extract
  
• 1 cup unsalted butter—cut into 16 pieces, at room temperature
  
• Grated dark chocolate (optional)

Directions for Cake:

1. Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Butter and flour two 9 inch cake pans.
2. Whisk together the cocoa and the boiling water in a small bowl until smooth.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large deep bowl until well blended—the mixture will be dry. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the flour mixture alternately with the sour cream, beginning and ending with the flour, just until well blended. Add the cocoa mixture and blend well. Divide the batter evenly between the prepared pans.
5. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cakes in the pan on wire racks for 20 minutes, then invert the cakes onto the racks and remove pans. Cool cakes completely before frosting.

Directions for Frosting:

1. Melt the chocolate with the water in a double boiler, set over about 1 ½ inches of simmering water, whisking until smooth. Transfer to a large deep bowl.
2. Heat the sugar with the egg yolks in another heatproof bowl over the same saucepan of simmering water, whisking constantly for about 4 minutes, until the sugar is dissolved and the mixture is warm to the touch. Whisk the sugar mixture into the chocolate mixture, add the vanilla, and beat with an electric mixer on high speed for 3 minutes, or until the mixture has cooled to room temperature. Beat in the butter one piece at a time, beating until smooth after each addition.
3. Refrigerate for 30 minutes before frosting the cooled cake.
4. Top cake with chocolate shreds (optional).
5.Chill cake before serving.
(Courtesy of Luscious Chocolate Desserts!)