Recipe

We absolutely love this recipe. We replace the brown sugar for Rapadura.

http://www.wholegraingourmet.com/recipes/41-cake/25-decadent-chocolate-cake.html

Decadent Chocolate Cake

Ingredients:

• 2 ounces unsweetened chocolate
• 1 1/4cups sifted organic whole wheat pastry flour
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/4 cup butter, softened at room temperature
• 1 1/4 cup natural brown sugar, lightly packed
• 2 eggs
• 1 1/2 tsp vanilla
• 1/2 cup sour cream
• 1/2 cup boiling water

Preparation:

1. Preheat the oven to 375. Grease and flour a 9” cake pan.
2. Sift the flour, baking soda, and salt together and set aside.
3. Melt the chocolate and then allow it to cool slightly. Be careful to not allow it to harden.
4. Beat the butter and sugar for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
5. Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
6. Stir in the boiling water. Pour the batter into the prepared pan.
7. Bake for 23 minutes. Do not overbake this cake! Allow the cake to cool on a wire rack for 10 minutes.

Ganache

Ingredients:

• 1/2 cup heavy cream
• 8 oz 60% dark chocolate chips
• 1 Tbsp of your favorite liqueur

Preparation:

1. Bring the cream to a boil in a heavy saucepan, remove it from the heat and stir in the chocolate until it is nearly completely melted. Allow it to rest for 10 minutes.
2. Stir it very gently until it becomes uniformly smooth. Stir in the liqueur. Pour over the cake, covering the top completely while allowing it to run naturally over the sides.