Dark Chocolate Cake

Ever have one of those days when you just feel blue and don't feel like doing anything? I'm having one of those days. And it's raining. I usually love fall but gray and rainy days like today, they just get me down. If anyone knows a more perfect remedy to a gloomy day funk than baking a chocolate cake, please, let me know!

I'm well aware I already have a few chocolate cake recipes around here, but I firmly believe you can never have too many recipes for chocolate cake. Especially when said recipe yields a dark, dense and intensely chocolaty concoction. I think I'm feeling better already!

Dark Chocolate Cake adapted from Baker's Chocolate

4 oz dark chocolate (I use an 80% cocoa dark chocolate)
1/2 cup butter
1 to 2 tsp instant coffee powder
2 cups sugar
1/2 tsp vanilla
1/4 tsp salt
2 eggs
1/2 cup sour cream or plain yogurt
1 1/2 tsp baking soda
2 cups flour
1 cup boiling water
Icing sugar

Preheat your oven to 350F. Butter and flour a 10-inch fluted tube pan; set aside.

Melt chocolate with butter in a double boiler. Add instant coffee powder; cool. Add sugar, vanilla and salt; mix well. Add eggs, one at a time, beating well after each addition. Combine sour cream and baking soda; mix well. Alternately blend in sour cream and flour 1/3 at a time on low speed of mixer. Add boiling water; blend well. Batter will be thin. Pour into prepared pan. Bake in preheated oven for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove and finish cooling on wire rack. Dust with icing sugar.