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Simple Rich Chocolate Cake
I’ve been looking for a simple chocolate cake recipe, so that I could begin to avoid the convenience of box cake mixes without making my life too complicated, and something delightful happened. I found a simple chocolate cake recipe, yes, but even better: this cake is one of the best chocolate cakes I have ever had in my life. Admittedly, I am not a chocolate-aholic, and in fact I am not much of a cake lover, but this cake has me reconsidering…
It’s got a straight-on intense chocolate flavor without being too sweet. It’s a cake, but moist like a mousse or cheesecake. Just six ingredients, you mix them all in one bowl with one whisk, and cook them in one pan. It doesn’t rise much, it cooks low and slow, and the resulting cake can be eaten unfrosted or sprinkled with powdered sugar or simply topped with some whipped cream or ice cream. I sprinkled it with crytal sugar topping which looked very pretty. The recipe is from Treat a Week, which used a recipe from Ina Gartner.
- Butter - 1 stick, at room temperature
- Sugar - 1 cup
- Eggs - 4, at room temperature (oops, I just noticed this temperature requirement)
- Chocolate Syrup - 1 16-oz. can or 1 1/3 cups (I used Hershey’s Special Dark, which comes in a 22-oz. bottle, and discovered that it did not translate into cups as I expected.)
- Vanilla Extract - 1 Tblsp.
- Flour - 1 cup, all-purpose
- Powdered sugar or other topping, optional
- Preheat oven to 325 degrees .
- Butter and flour (or use parchment paper) an 8 or 9 inch round cake pan.
- In a large bowl, beat the butter and sugar until it’s fluffy.
- Add eggs one at a time, and beat after each one is added.
- Add the chocolate syrup and vanilla and blend well.
- Add the flour and blend until just combined; don’t overmix.
- Bake for 40-50 minutes until the cake is set in the middle (it shouldn’t jiggle at all in the middle).
- Let cool to room temperature and remove from pan.
- Optional: Sprinkle with confectioner’s sugar or other topping.
