Cold Chocolate Snacking Cake
The View From the Great Island
Cold Chocolate Snacking Cake this decadent cake is a copy cat version of the famous Sara Lee chocolate cake, and it's utterly irresistible.
- 0.75 cup unsweetened cocoa powder
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- for the frosting
- 1 cup heavy cream
- 6 oz good semi sweet chocolate
- 0.5 cup confectioner's sugar, sifted
- 0.33333333333333 cup dark cocoa powder
- Set oven to 350F
- Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller)
- In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Don't over bake.
- To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave.
- Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours. Serve cold, and store in the fridge.