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Organic Double Chocolate Cake




Source of Recipe


Yahoo.com






List of Ingredients



• 1 cup of cold water
  
• 2 1/2 sticks organic unsalted butter plus 1 TBSP to grease the pan
  
• 1/4 organic cocoa powder
  
• 1/2 tsp organic sea salt (sel gris)
  
• 2 cups organic sugar
  
• 2 cups all purpose organic flour
  
• 1 tsp baking soda
  
• 2 organic eggs
  
• 1/2 cup organic sour cream
  
• 1 tsp organic vanilla extract
  
• For the frosting:
  
• 6 TBSP organic dark chocolate
  
• 6 TBSP organic unsalted butter
  
• 1/4 cup organic heavy cream at room temperature
  
• 2 tsp organic cornstarch
  
• 1 tsp organic vanilla extract
  
• 1 1/2 cups organic sugar
  






Instructions



1. Preheat the oven to 375 and use the tablespoon of butter to thoroughly grease the bottom and sides of a 13 x 9 baking pan. Set aside.
   
2. Make the cake: Clarify 3/4 cup of organic butter to yield 1/2 cup clarified. Bring the butter to a gentle simmer in a small pan. Boil for one minute, then allow it to cool. Skim the pure yellow (clarified) butter off of the top with a ladle or large spoon. The unwanted milk solids will sink to the bottom. In a medium saucepan, combine the water, clarified butter, unsalted butter, cocoa powder and salt.
   
3. Whisk to blend and bring to a boil over low heat. Meanwhile, in a large bowl sift together the sugar, flour and baking soda.
   
4. When the liquid mixture comes to a boil, pour over the dry ingredients and stir until smooth.
   
5. In another bowl, combine the eggs, sour cream and vanilla extract. Whisk until smooth. Combine with other ingredients. Fill the pan with the batter and tap the sides so the mixture is evenly distributed.
   
6. Place the pan in the center of the oven and bake 20-25 minutes or until toothpick emerges clean when inserted into the center of the cake. Remove from the oven and cool for 15 minutes. Then carefully unmold it on to a large platter.
   
7. Frosting: Break the chocolate into small pieces. In the top half of the double boiler, combine the chocolate and butter. melt over low heat. Stir to blend. Stir in the heavy cream, cornstarch, vanilla extract and sugar.
   
8. Whisk to blend. Cook over low heat, stirring constantly, for 5-8 minutes. Remove from the heat and allow to call before frosting the cake.