Chocolate Fudge Cake

The Creamed Unsalted Butter Brown Sugar The Eggs Eggs Vanilla Extract The Dry Goods Weight 113 g / 4 oz 383 g /13.5 oz Weight 150 g / 5.25 oz 7 g / .25 oz Weight 1.5 Tsp Volume Count 3 Squares Prep Shave into bits with knife, then powder in food processor. Volume 8 Tbsp 2.25 C Volume Count 3 Large Prep Count 1 stick Prep Warm to 60 F

Unsweetened 85 g / 3 oz Baking Chocolate

All Purpose Flour 305 g / 10.75 oz 2.25 C Baking Soda Salt The Liquid Sour Cream Water 22 7 g/ 8 oz 12 g / .375 oz 4g / .125 oz Weight 227 g / 8 oz 2 Tsp 1 Tsp Volume 1C 1C Count Prep Full Fat Boiling

Place an oven rack at position C and preheat oven to 350 F Cream together the butter and sugar until the butter has disappeared. Set aside. Pulverize the chocolate in a food processor until there is nothing but dust and small chunks. Add the remaining Dry Goods and pulse several times until the chocolate and flour are completely homogenized. Set aside.

Beat together the eggs and vanilla extract. Very slowly pour The Eggs into The Creamed, while mixing. Mix in all the other ingredients except the water, alternating three doses of The Dry Goods with two doses of the sour cream With the mixer on low, add the boiling water and continue mixing until a loose but uniform batter with no lumps forms and the chocolate melts For cupcakes, fill the cups to three-quarters and bake 15 to 20 minutes, rotate the pan halfway through. You should get about 2 dozen cupcakes. For cake, use a round 9"x3" deep cake pan or 9x13 rectangular pan. Bake for 30 minutes at 350 F, then reduce temperature to 300 F and bake another 30 minutes. The cake is done when the internal temperature reaches 180 F. A toothpick inserted halfway between the edge and center should come out clean even though one at the center will still be gooey. Don't worry, the cake will finish baking as it cools. Remove the cake from the oven and let stand 15 minutes before depanning. Allow to cool completely before frosting.