A Gooey Decadent Chocolate Cake

By: Ashley Boros and Kelsey Poremba

what to do:

First gather all your ingredients:

1/2 cups cake flour

  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 1/2 ounces dark chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups cold water
  • Nonstick cooking spray

  • Then preheat the oven to 350 degrees F.

    In a large bowl, mix together the flour, baking soda and salt, set aside. In a bowl, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Mix in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

    Coat your cake pans with nonstick cooking spray. Pour the batter into the pans and smooth the surface with a spatula; the pans should be about two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.

    Turn the cakes out of the pans. Then spread the icing of your choice on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

    With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake. Now you are ready to serve and enjoy your delicous cake.