It’s getting really cold outside and during these autumn days we really enjoy chocolate. Chocolate cookies, smoothies, muffins, cakes, and I must say that lately I prefer dark chocolate. Livio on the other side loves milk chocolate and I used to as well but I don’t know what happened, it feels too sweet now. This doesn’t mean I cheated on milk chocolate with dark chocolate. God no. No no no. So we were looking for a good chocolate cake recipe on our favourite blogs and we found it on Tartelette, nothing but pure, simple, traditional chocolate cake. No frosting, no crazy ingredients, just chocolate, cocoa, flour and a few other lovely ingredients. One of the things me and Livio like doing the most is shopping for chocolate, we have our favourite chocolate store called Gay Odin, it’s originally from Naples but you can also find it in Milan and Rome. So, come to Italy! When we shop at Gay Odin we never get out of the store without a Foresta. If heaven had a flavour it would be Foresta, no doubt. For those times when we can’t go to Gay Odin, we go to Lindt and that’s the chocolate we used for this amazing chocolate cake: Fondente Classico al 50% ( 50% Dark Chocolate). Ok enough with the word chocolate.
Rich Chocolate Cake
2 large eggs
3/4 cup (150gr) sugar
1 cup (250ml) sour cream
6 oz (180gr) dark chocolate, melted and cooled
1 stick (115gr) unsalted butter, melted and cooled slightly
2 tablespoons cocoa powder
2 cups (250gr) all purpose flour
1 teaspoon baking powder
pinch of salt
Preheat oven to 180° (350F) and position a rack in the middle. We used one 8-inch round cake tin (place piece of parchment paper at the bottom). Lightly butter the inside of the tin. In the bowl of an electric mixer, whip the eggs and sugar for 2-3 minutes at medium speed until light and airy. Turn the speed to low and add the sour cream, the melted chocolate and butter and continue to whip until everything looks fully blended. Slowly add the cocoa powder, the all purpose flour, the baking powder and pinch of salt. Turn the speed back up to medium and whip until the batter comes together in a uniform manner. Pour batter into cake pan and bake 25-30 minutes.
Recipe adapted from Tartelette