I have to admit that I am not a huge fan of chocolate cake. I find that it tends to be a little dry. At least that’s my opinion.
Because of that, I don’t make chocolate cake all that much.
Well, I am glad that I gave this recipe a try! I think this has to be one of the best chocolate cakes I have ever had!
The cake itself has a very delicate chocolate flavor. It is not overpoweringly chocolate. It is also not overpoweringly sweet.
Using beaten egg whites gives the cake layers a very light and fluffy feel. The are by no means heavy.
I think the sour cream adds to this lightness. I also think it adds to the moisture. The cake layers are very moist.
The frosting looks and feels more like a ganache than a traditional frosting.
The brown sugar helps to give it a lovely dark color. And it isn’t really all that sweet. Sometimes chocolate frosting can be to sugary.
Unlike a traditional ganache, the frosting does not run. It is the perfect hybrid between the ganache and a traditional icing.
So, yes, I don’t usually like chocolate cake, but I absolutely loved this one! It is an absolute must try!
FRENCH CHOCOLATE CAKE
2 Cups Sifted Flour
1/2 Cup Cocoa
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Butter
1 1/3 Cups Sugar
3 Egg Whites
3/4 Cup Water
1/2 Cup Sour Cream
1 Teaspoon Vanilla
BROWN SUGAR CHOCOLATE FROSTING1/2 Cup Packed Brown Sugar
1/2 Cup Water
2 Tablespoons Butter
2 Ounces Chocolate
2 Cups Confectioners’ Sugar
1/8 Teaspoon Salt
1/4 Cup Cream
1 Teaspoon Vanilla
Sift together flour, cocoa, baking soda, and salt. Cream butter and sugar well. Add egg whites and beat for 1 minute. Combine water, sour cream and vanilla. Add alternately with dry ingredients to creamed mixture. Pour into two well greased and floured 8 inch layer pans. Bake in a 350 degree oven for 25 to 30 minutes. Cool. Combine brown sugar, water and butter in a saucepan. Cook until it reaches 234 degrees. Remove from heat. Add chocolate and stir until melted. Blend in confectioners’ sugar and salt alternately with cream, beating well. Add vanilla. Thin with additional cream as needed. Frost between layers and top of cake.
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