Chocolate Cake

CAKE:
Preheat your oven to 350 degrees Fahrenheit, grease and flour a cake pan (or use Pam baking spray.)

In a teapot boil some water. While that is boiling, pull out a large heatproof bowl and put the chocolate squares and butter in. When the water has boiled pour 1 cup of it in the large bowl and whisk the chocolate, butter, and water until it is melted. When it has melted put in the sugar and vanilla, whisk together, then add the egg yolks, whisk until combined well.

In a small bowl, mix the baking soda and sour cream together. Let rise for a minute or two, then put it into the chocolate mixture and whisk.

In a medium bowl sift the flour and baking powder together, then whisk into the chocolate mixture.

In a small bowl, with a hand mixer, beat the egg whites until stiff but not dry (should form peaks that hold their shape.) Stir 1/4 of the eggs into the chocolate mixture, then scoop the rest of the egg whites into the chocolate mixture and gently fold together.

Pour the batter into your already prepared pan, set on the middle rack of the oven, and bake for 40-50 minutes, or until the edges have pulled away from the sides of the pan and or a tooth pick inserted in the middle comes out clean (the time really depends on your altitude.) Let rest for 10 minutes and then put on a plate.

FROSTING:
In a sauce pan add all of the ingredients for the frosting (butter, chocolate chips, heavy cream, confectioners’ sugar, and vanilla extract), on low heat and whisk until smooth.

When the cake has completely cooled put the frosting on.

ROYAL ICING: (For decoration – piping):
In a medium bowl with the hand mixer beat the egg whites until stiff but not dry (should form peaks that hold their shape.) Then add the confectioners’ sugar and lemon juice and mix until smooth.

Put in a decorating bag a pipe away!