cold chocolate snacking cake

Here is your solution to fighting the dog days of summer. 

Ok, so maybe cake isn't the first thing you'll want to reach for when coming inside from the heat, but I know you'll want a piece of this!

Are you supposed to refrigerate cake after serving? I'm not sure if there's an unspoken rule, but this seems to be the case with any leftover cake I've had the pleasure of eating. I personally love cold cake. The frosting thickens and fuses itself to the cake layers to form a richer, heavier, more delicious treat. 

This cake is rich and thick on its own, so the time it takes to chill in the refrigerator only makes the chocolate flavor deeper and texture more fudgy. 

My will power was pretty pathetic during the photographing of this dessert. I first had a piece for quality assurance. Once determining that this recipe was a success, I cut another piece to stage for photos. See above. Then I ate that piece. Repeat. I finally decided that this cake looked best while being eaten, so that's what today's post is all about, me enjoying this decadent chocolate dessert. And enjoy it I did. A lengthy run ensued shortly thereafter. So worth it. 

Cold Chocolate Snacking Cake

For the Cake:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the frosting:
1 cup heavy cream
6 oz semi sweet chocolate, finely chopped
1/2 cup powdered sugar
1/3 cup dark chocolate cocoa powder

1. Preheat oven to 350 degrees. Grease an 8x11 baking pan with cooking spray and set aside. In a medium bowl, whisk together dry ingredients and set aside. In a large bowl beat together butter and sugar until light and fluffy. Add eggs one at a time and beat until incorporated then beat in vanilla. Stir in sour cream until combined. Stir in flour mixture until just combined. Pour into prepared baking pan and evenly spread with spatula. Bake 30-35 minutes, or until toothpick comes out clean.
2. While cake is baking, make your frosting. Place heavy cream in microwave safe bowl and microwave until comes to a rolling boil. Remove from microwave and stir in chopped chocolate until fully melted. Whisk in sugar and coca powder until completely smooth. Refrigerate frosting for at least an hour. 
3. Once your cake is completely cooled, frost cake with chilled frosting and refrigerate for at least a few hours. Serve cold. Enjoy!


Source: The View From the Great Island
Linked at: What's Cookin' Wednesday, Tuesday Talent Show, Time to Sparkle, Mom On Timeout