Ok so this is the cake recipe I used for Juliette’s 5th birthday cake. Yes, it works just fine to double the recipe (even though the original recipe says not to) to make 24 cupcakes or if you double it you can make one 6″ cake and one 9″ cake. But I will write the recipe as it was originally written, for 12 cupcakes.
I came across this one from Cake On The Brain and was instantly and irrefutably in love. I generally, despite my deep love for chocolate, prefer a vanilla cake/cupcake or some other such flavor but these did it for me. The richness of the crumb, the deepness of the chocolate…
For the wedding I was planning to ice it with just a simple chocolate ganache as more of a glaze, but something happened to the ganache. I can’t remember now what it was, but it would NOT work. Thankfully I had taken a mixer to the reception for whatever reason and I was able to whip the ganache. So it wasn’t exactly what I was envisioning but no one seemed to notice.
Since then I have made this recipe several times and I love it each and every time. This last time it did end up coming out a tad heavy but that was simply because I managed to forget I was baking at high altitude and didn’t add enough liquid. If you make this recipe at high altitude (I have made it at both 7100ft and I think I am around 5000 now) you need to add about 1/2-3/4 cup of half and half. The batter should still be pretty thick for a cake batter but if you are at altitude it should be just slightly thicker than normal. I hope that makes sense….
- 8 tablespoons (1 stick) unsalted butter, cubed
- 2 ounces bittersweet chocolate, chopped
- ½ cup (1½ oz) Dutch-processed cocoa (honestly though I have made it with the hershey’s dark chocolate cocoa powder and they turned out fine)
- ¾ cup (3¾ oz) unbleached all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 large eggs
- ¾ cup (5¼ oz) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- ½ cup (4 oz) sour cream
- Preheat your oven to 350˚. Line a muffin pan with papers and set aside.
- Combine the butter, bittersweet chocolate and cocoa powder in the top of a double boiler over simmering water. Stir until chocolate and butter are melted and smooth. Remove from over the water and set aside and allow to cool a bit while you combine the other ingredients.
- In a small mixing bowl, whisk together the flour, baking soda and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, vanilla and salt until fluffy.
- Add the chocolate mixture.
- Add about ⅓ of the flour mixture, then the sour cream and then the rest of the flour mixture.
- Divide the batter evenly into the muffin pan cups and bake about 18-20 minutes. Until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool about 10-15 in the pan and then remove to a wire rack to cool completely before frosting.