If you love dark chocolate, this is the cake for you! This cake is so rich and decadent! We served it at the baby shower so it was only appropriate to write "baby" on it : )
What you'll need:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 cup fat free sour cream
For the ganache:
1/2 cup heavy cream
4 oz. dark chocolate
What you'll do:
Preheat oven to 350 degrees.
Butter an 8-inch-round cake pan. First, butter the pan, then line bottom with a round of wax paper. Butter paper; dust bottom and sides of pan with cocoa powder, tapping out excess. Using cocoa powder is key here, it will keep your cake from having white dust on it from the flour and it will give the outside of the cake a nice flavor.
For the cake, sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time. Add in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream.
Spread batter in prepared pan. Bake 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely, bottom-side up.
When making a cake to be frosted, always place the cake upside down so the cake is nice and flat.
For the ganache, break up the chocolate into a bowl. Bring the heavy cream to a low simmer in a saucepan and pour it in the bowl over the chocolate. Stir with a whisk until shiny and smooth.
Set the rack with cake over a rimmed cookie sheet. Pour glaze over cake, letting it run over sides; spread gently with an spatula. Let set for about 30 minutes.