You Betcha Chocolate Cake!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup water
• 4 oz unsweetened chocolate, chopped
• 1 3/4 cups pastry flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream (low fat)
• 1 cup fudge cookie crumbles

Frosting

• 2 cups unsalted butter, room temperature
• 12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups icing sugar, sifted
• Caramel for drizzling

Method

1. Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water and chocolate over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt. Stir into batter alternately with sour cream.
5. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
6. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

Frosting

1. Beat butter on high speed, scraping sides frequently, until light and fluffy.
2. Add melted chocolate and mix in.
3. Add vanilla, salt and icing sugar and beat until smooth.
4. Spread icing on cake in whatever pattern you like and then coat the outside in the fudge crumbs by pressing them into the icing… it is messy but don’t worry  – it will taste great.

Zesty Tip: Chocolate should only be melted over low heat. The microwave is a good appliance to use because the cooking time is so controlled. If you stand there at the stove and stir constantly, you can melt chocolate in a pan set over very low heat. A double boiler (watch out for condensation) is a good method; make sure the water in the bottom is barely simmering.