This recipe was orginally posted on the Recipe Exchange forum by someone else. It was soooo good that I wanted to make sure it got posted here too.
BetK
VERY GOOD CHOCOLATE CAKE
CAKE:
2 c. sugar
1 1/2 c. flour
1/2 t. salt
3/4 t. baking soda
1 c. hot (not boiling) water
4 oz. unsweetened chocolate, finely chopped
2 eggs, room temp
1/2 c. applesauce
1/2 c. sour cream
1 1/2 t. vanilla extract
FROSTING:
1 c. heavy cream
1 stick unsalted butter, cut into several pieces
1/3 c. granulated sugar
1/4 t. salt
1 lb. semisweet chocolate, finely chopped
1/4 c. hot water
1 t. vanilla extract
CAKE: Preheat oven to 325* F.. Butter, flour and line two 9-inch cake pans with parchment paper. Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt completely. In a third bowl, whisk eggs and applesauce, then add sour cream, vanilla and chocolate mixture. With spatula, fold wet mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans. Bake 30-40 minutes, until a cake tester inserted in center comes out clean. Transfer cake pans to racks and allow to rest for five minutes before turning out of pans. To unmold, run a flat-edged knife between cake and sides of pans. Turn pans facedown onto rack and carefully lift. Allow cakes to completely cool before peeling off parchment and frosting.
FROSTING: Heat cream, butter, sugar and salt in a saucepan until butter is melted. Add chocolate, cooking over very low heat, until just melted and mixture is smooth. Remove from heat and blend in water and vanilla. Transfer frosting to a bowl to cool, stirring occasionally, until it is spreadable - about an hour. Do not refrigerate and resist the urge to stir often.
ASSEMBLING CAKE: When frosting is ready, put one cake layer on cake plate and frost from center, thoroughly covering surface. Top with second layer and frost the top and sides. Allow cake to sit two hours before slicing.