Recipe by Amanda Hesser

Serves 10

2 c granulated sugar
4 oz unsweetened chocolate
8 T (1⁄2 c) unsalted butter, plus 1 T for greasing the pan
2 c all-purpose flour, plus more for flouring pan
2 t baking soda
1 t baking powder
1 t kosher salt
1 c milk
1 t apple cider vinegar
1 t vanilla
2 eggs, at room temperature
11⁄2 c best-quality bittersweet or semisweet chocolate chips (I used Guittard)
11⁄2 c sour cream, at room temperature

Melt 1 tablespoon of butter and use a pastry brush to thoroughly butter a 9” tube pan. Now flour the pan and tap out excess. Preheat the oven to 375 degrees.

Place sugar, chocolate, butter and 1 cup of water in a medium saucepan. Place over medium heat and stir until all ingredients are melted and the mixture is smooth. Remove from the heat and let cool slightly.

Sift together the flour, baking soda, baking powder, and salt. In a measuring cup, stir together the milk and vinegar.

When the melted chocolate mixture has cooled somewhat, whisk in the milk mixture, eggs and vanilla. Whisk in the flour mixture just until combined.

Pour batter into the prepared pan. Bake 30-35 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and let cool 10 minutes. Invert cake onto a wire rack to cool completely. Top with frosting if desired.

Frosting: Heat the chocolate to melt in a double boiler. Let cool to room temperature. Stir in sour cream one 1⁄4 cup at a time until smooth.

Chocolate Dump-It Cake