Chocolate Cake

I stumbled across this recipe when I was 12 year old. It was the first time I both found and baked something on my own. This was my go to for birthdays until. The cake is no overly sweet and is very moist. The edges are firm and the interior is soft and fluffy giving a greate texture contrast. If you’re going for early onset diabetes like me, you can cover this baby in chocolate icing.

Ingredients

  • 4 ounces unsweetened baking chocolate, chopped

  • 1/4 cups unsalted butter, softened

  • 1 2/3 cup boiling water

  • 2 1/3 cups all-purpose flour

  • 2 cups of sugar

  • 2 eggs

  • 1/2 cup sour cream

  • 1 tsp vanilla extract

  • 2 tsp baking soda

  • 1 teaspoon salt

Directions

  • Preheat oven to 350F

  • Grease and flour a 9x13 inch pan. In a large bowl (use stand mixer bowl to save time), combine chocolate, butter and water.

  • Once chocolate is completely melted and the remaining ingredients and beat at low speed until smooth.

  • Pour batter into the pan and bake for 35-40 minutes.

  • Let cool completely in the pan on a wire rack.