Holiday Decadence | Decadent Chocolate Cake Recipe

Posted on: December 21, 2017   |   Posted in: Recipes, Uncategorized

decadent chocolate cake on platter

“If you never did, you should.
These things are fun, and fun is good.”
~ Theodore Seuss Geisel, better known as Dr. Seuss

Decadent Chocolate Cake
Adapted from The Silver Palate Cookbook

The holidays are a time full of sparkle and joy. This year, make sure your dinner table features a decadent dessert that stands the test of time. Originally published in The Silver Palate Cookbook in 1982, this chocolate cake recipe is still periodically mentioned by The New York Times as one of its favorite cakes.

This chocolate wonder is simple to put together and it’s oh-so-light and moist. These days, I like dark chocolate best and make the frosting with Ghirardelli 60% Bittersweet chocolate. Why not add even a little more decadence to your day?

Whether you make it for yourself, or as a delightful holiday house warming gift for someone you love, this Chocolate Cake is sure to become a holiday favorite for all.

Decadent Chocolate Cake Recipe



  • ½ cup (1 stick) unsalted butter, plus extra for greasing pan
  • 1 ¾ cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
  • 3 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 eggs, separated
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 1 teaspoon baking powder


  • 2 tablespoons unsalted butter
  • ¾ cup semisweet chocolate chips
  • 6 tablespoons heavy cream
  • 1 cup sifted Confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
  2. Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
  3. In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
  4. Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
  5. Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.

12 portions

“If I were given the opportunity to present a gift to the next generation, it would be the ability for each individual to learn to laugh at himself.”
~ Charles M. Schulz

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