Now we’re talking. It’s that heavy cream and all that chocolate. Get my smelling salts, Margaret, I’m swooning!
2 sticks unsalted butter
1 Cup plus 3 Tbsp granulated sugar
1 ½ Cup all-purpose flour
½ Cup plus 3 Tbsp unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
4 large eggs
½ pint heavy cream
10½ oz semisweet chocolate
Preheat oven 350°F (176°C).
Butter the bottoms of two 8” round cake pans.
Line with parchment paper.
In a large bowl, combine butter, sugar, flour, cocoa, baking powder, salt and eggs.
Using a mixer on medium, beat until smooth.
Beat about 2 minutes more. The batter will increase in volume.
Pour batter in equal amounts into the two pans.
Bake about 20 – 25 minutes, until an inserted toothpick comes out clean.
Remove from the oven and allow to cool for 1 minute.
Turn onto a wire rack.
Peel off paper.
Heat heavy cream just to a boil.
Break chocolate into pieces.
Add to cream and stir until melted.
Chill for 30 minutes.
Whisk until thickened to a spreadable consistency/