How to Make a Decadent Chocolate Cake

Step-by-Step Guide

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   Step 1: Preheat your oven to 350°F (180°C) and butter an 8” spring form pan.

   Set the pan aside once you’re done. ,, Set it aside to cool once you’re done. ,,,,, You won’t have to whisk for very long—just whisk until the egg mixture is absorbed into the other ingredients. ,, Make sure the water doesn’t rise above the cake pan when you place the pan in the water. (Baking the cake with an outer water bath helps keep it moist while it is cooking). , You’ll know when it’s done when you insert a toothpick into the middle of the cake and it comes out clean. ,,,,,,,
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   Step 2: Once the pan is evenly buttered

   You’re not trying to melt the chocolate, just soften it so that it’s easier to make the curls. ,,, You can place them randomly or symmetrically.
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   Step 3: shake the cocoa powder inside the pan (the way you would normally use flour to dust the cake pan).

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   Step 4: Pour the sugar and water into a small saucepan and place it over low heat.

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   Step 5: Bring the sugar and water to a boil

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   Step 6: stirring frequently until the sugar is dissolved.

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   Step 7: Melt the chocolates in a double boiler over simmering water.

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   Step 8: Pour the melted chocolate into a large bowl—use a spatula to get every last bit of chocolate.

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   Step 9: Blend the sugar mixture into the chocolate and allow it to cool slightly (about 5 minutes).

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    Step 10: Stir the butter into the chocolate and sugar mixture very gradually.

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    Step 11: Whisk in the beaten eggs.

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    Step 12: Spoon the batter into your cake pan (the batter will be lumpy).

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    Step 13: Set the cake pan in a shallow oven-proof pan of water.

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    Step 14: Bake the cake for 25 to 30 minutes.

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    Step 15: Cool the cake completely once you take it out of the oven.

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    Step 16: Remove the sides of the spring form pan and loosen them away from the cake.

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    Step 17: Slide the cake carefully onto your serving dish.

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    Step 18: Frost the cake with whipped cream.

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    Step 19: Garnish it with chocolate curls.

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    Step 20: Cut it into 12 slices and serve.

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    Step 21: Place the chocolate on a microwave safe plate.

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    Step 22: Microwave the chocolate on the lowest setting for 5-second intervals until it is barely warm.

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    Step 23: Run a vegetable peeler along 1 edge of the block of chocolate.

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    Step 24: Continue to warm the chunk of chocolate in short intervals on low if the chocolate breaks into short pieces—that means the chocolate is still a little too hard to shave with the peeler.

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    Step 25: Gently place the curls on top of the whipped cream frosting.

Detailed Guide

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