"I enjoy cooking this cake with our daughter. It is absolutely full of chocolate and we are both chocoholics. I remind her that she used to hate chocolate right up until the age of two when a neighbor introduced her to peanut butter cups on Halloween." -Rick Poole

8 oz. dark semisweet chocolate
2/3 cup butter
1 cup sugar
4 eggs
4 heaped tablespoons (almost 1/2 cup all purpose flour)
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda or baking powder
1 teaspoon vanilla extract
4 tablespoons sour cream

Frosting:
2/3 cup heavy cream or whipping cream
9 oz. semisweet dark chocolate

1. Preheat oven to 350 degrees and line a 9-inch cake tin (circular) with greaseproof or other non-stick paper and grease the tin.
2. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
3. Slowly fold in the melted butter and chocolate and the sour cream. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in centre comes out clean.
4. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.

1. Heat 2/3 cup of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz. of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until it thickens.
3. To test that it will thicken sufficiently, transfer a tablespoon of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add more melted chocolate. If it is too thick, add a few tablespoons of cream, stir until smooth again.
4. Serve at room temperature.

Source: www.cacaoweb.net

Jeff's drink suggestion: "Going along with the flavor of this recipe, I suggest a tall glass of milk. For a chocolate rush, add chocolate syrup to the milk."

 
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