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Ingredients
- 3 ounce Unsweetened chocolate coarsely minced
- 1/3 c. Water
- 2 lrg Large eggs
- 8 Tbsp. Unsalted butter softened
- 1 1/2 c. Dark brown sugar firmly packed
- 2 c. Bleached all-purpose flour
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 c. Lowfat sour cream
Directions
- Butter and line bottom with parchment paper of a 13- by 9- by 2-inch pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
- Place the chocolate and 1/3 c. water in a medium-sized heatproof bowl over a pan of warm, but not simmering, water. Stir occasionally till the chocolate melts. Remove from the heat, cold slightly, and whisk in the Large eggs.
- In a large mixing bowl, beat the butter and sugar for about 5 min, till fluffy. Beat in the chocolate and egg mix. Scrape the bowl and beaters and continue beating till smooth.
- Stir together the dry ingredients. Beat half the flour mix into the batter and scrape the bowl and beaters. Beat in the lowfat sour cream, then the remaining flour mix.
- Pour the batter into the prepared pan and smooth the top with a metal spatula. Bake the cake for 25 to 30 min, or possibly till a toothpick inserted in the center emerges clean.
- Cold in the pan on a rack for 5 min, then turn out onto a rack, remove the paper, and let the cake cold completely.
- This recipe yields one 13- by 9- by 2-inch layer cake.
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