• Prep Time 30 minutes
  • Baking Time 35 minutes
  • Makes 12 servings
  • Freezing Excellent
  • Extra Chocolatey Chocolate Cake
    Extra Chocolatey Chocolate Cake

Ready.
Set.
Make.

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Ingredients

  • 2 cups Robin Hood® Cake and Pastry Flour
  • Cake
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 2 1/4 cups packed brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup sour cream
  • 1 cup boiling water
  • Chocolate Ganache
  • 2 cups semi sweet chocolate chips
  • 1/2 cup Carnation® Evaporated Milk

Serving Size: 12 servings

Next

Directions

Serving Size: 12 servings

  • Preheat oven to 350°F (180 °C). Grease 2 8” (20 cm) cake pans and line with parchment paper.
  • Cake
  • Combine flour, baking soda and salt. Set aside.
  • In separate bowl, beat butter until fluffy. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved flour mixture, alternately with sour cream, beating until batter is smooth. Carefully stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake in preheated oven 30-35 minutes or until toothpick inserted in centre comes out clean. Cool in pans on wire racks, 20 minutes.
  • Chocolate Ganache
  • Place chocolate chips in medium bowl. Heat evaporated milk until just before boiling. Pour over chocolate chips and let sit 3-5 minutes or until chocolate is melted. Stir until smooth.
  • Assembly
  • Place 1 cake layer on serving plate. Top with half of ganache, remaining cake layer and remaining ganache, allowing ganache to fall down the sides. Refrigerate until ready to serve.
Finish

Finished!

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