3 oz Unsweetened chocolate;
-coarsely chopped
1/3 c Water
2 lg Eggs
8 tb Unsalted butter; softened
1 1/2 c Dark brown sugar; firmly
-packed
2 c Bleached all-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Sour cream
Butter and line bottom with parchment paper of a 13- by 9- by 2-inch pan.
Set a rack at the middle level of the oven and preheat to 350 degrees.
Place the chocolate and 1/3 cup water in a medium-sized heatproof bowl over
a pan of hot, but not simmering, water. Stir occasionally until the
chocolate melts. Remove from the heat, cool slightly, and whisk in the
eggs. In a large mixing bowl, beat the butter and sugar for about 5
minutes, until fluffy. Beat in the chocolate and egg mixture. Scrape the
bowl and beaters and continue beating until smooth. Stir together the dry
ingredients. Beat half the flour mixture into the batter and scrape the
bowl and beaters. Beat in the sour cream, then the remaining flour mixture.
Pour the batter into the prepared pan and smooth the top with a metal
spatula. Bake the cake for 25 to 30 minutes, or until a toothpick inserted
in the center emerges clean. Cool in the pan on a rack for 5 minutes, then
turn out onto a rack, remove the paper, and let the cake cool completely.
This recipe yields one 13- by 9- by 2-inch layer cake.
Yields
1 servings