Once again I took a little break from the blog. We got back yesterday after spending the past ten days in the mountains. I had intentions of blogging while we were away but we were constantly surrounded by family and I didn’t want to miss out on any of the fun. Hopefully once all the summer fun dies down I will find my blogging groove again.
The past few weeks have been full of birthday celebrations. We celebrated my husbands birthday at the end of July and 6 days later it was my birthday which included two nights in a row of singing and birthday cakes. Scottie wakes up in the mornings singing happy birthday and asks if there’s going to be “Happy Birthday Cake”. It’s safe to say we’ve been enjoying our fair share of birthday cake lately, including this rich and decadent chocolate cake I made for Jason.
I mentioned in one of my Friday Favorites post that I recently read A Homemade Life by Molly Wizenberg, the blogger behind Orangette. One of the many recipes I dog-eared from her book is this recipe for her “Winning Hearts and Minds Cake“. My husband is a chocolate lover through and through and after reading about this cake in her book I knew I had to make it for him.
This cake is perfect in every way. With its soft and delicate texture and deliciously fudgy taste, it’s just the kind of cake you want to make to impress friends and loved ones. This is exactly what the author Molly did when she made 20 of them to serve to guest at her wedding. That should give you an idea for just how good this cake really is.
It could not be more simple to make and better yet it only needs 5 ingredients for this thing of beauty to happen. It’s important to use a good quality chocolate here since that’s what this cake is all about. It can be made ahead of time and frozen just be sure to allow 24 hours for the cake to return to room temperature before serving.
Recipe adapted from A Homemade Life by Molly Wizenberg
- 7 ounces good quality bittersweet chocolate, finely chopped
- 1¾ sticks unsalted butter, cut into ½" cubes
- 1 cup plus 2 tablespoons granulated sugar
- 5 large eggs
- 1 tablespoon unbleached all-purpose flour
- whipped cream for serving
- Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
- Finely chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each addition, and then add the flour, mixing well. The batter should be smooth and dark.
- Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
- Serve in wedges at room temperature with lightly sweetened whipped cream.
- *This cake can be kept at room temperature, sealed in a plastic wrap for up to 3 days, or it can be refrigerated for up to 5 days. (be sure to bring it to room temperature before serving).