when i saw this recipe in the nantucket newspaper, i realized that it is very similar to our infamous chocolate indulgence cake. we make cupcakes every week, usually 48 or more. many of our customers order a bundt and we make a delicious cream cheese icing for it. once i had a real baker working for me who showed me how to make “petals” with the frosting. but…this cake sounds delicious.
the dump-it cake is as follows:
2 cups sugar
1/4 pound unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 cup water
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powdwe
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 large eggs
1 teaspoon vanilla
icing
1-1/2 cups semisweet chocolate chips
1-1/2 cups sour cream, at room temperature
1. to make the cake, preheat the oven to 375 degrees.
2. mix together the sugar, cocoa, butter and water in a 2-quart saucepan, place over medium heat and stir occasionally until all the ingredients are melted and blended. remove from heat and cool slightly.
3. meanwhile, sift together the flour, baking powder, baking soda and salt. stir together the milk and vinegar in a bowl (it will curdle, but that’s ok). grease and flour a 9-inch tube pan.
4. when the chocolate has cooled a bit, whisk in the milk mixture and eggs. in several additions, and without over mixing, whisk in the dry ingredients. when the mixture is smooth, mix in the vanilla to blend. pour the batter into the pan. bake until a skewer inserted into the center comes out clean…about 30 to 35 minutes.
5. let the cake cool for 10 minutes, then remove from the pan and set on a rack. (this can be tricky. the cake is heavy and can break.) cool completely.
6. to make the icing, melt the chocolate chips in a double boiler, then cool to room temperature. stir in the sour cream, 1/4 cup at a time until the mixture is smooth. ice the cake and sprinkle with nuts or chips. i would probably melt the chips and drizzle.
serves 10-12