American chocolate cake extremely chocolatey – it doesn't get more chocolatey than this

Ingredients for 1 servings:

• 280 g flour
• 2 tsp baking soda
• ½ tsp salt
• 170 g chocolate (men’s chocolate)
• 115 g butter
• 550 g brown sugar
• 3 eggs
• 1 ½ tsp vanilla extract
• 230 g sour cream, natural or sour cream
• 235 ml water, boiling
• Fat for the mold
• Flour for the mold
• 170 g chocolate, unsweetened, chopped
• 55 g butter
• 1 egg yolk
• 500 g powdered sugar
• 2 tbsp vanilla extract
• 2 tbsp whipped cream
• 230 g cream cheese, stirred until creamy
• 350 g chocolate (chocolate drops), semi-sweet or dark chocolate, broken into pieces
• 235 ml whipped cream

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

Extreme Chocolate Lover’s Chocolate Cake

Preheat the oven to 175°C (conventional). Grease and flour two 22 cm diameter baking pans. In a bowl, combine the flour, baking soda, and salt. Set aside. Melt the chocolate in a saucepan over low heat, stirring occasionally. Once melted, remove from heat and let cool until lukewarm. In a large bowl, cream the butter and brown sugar with a mixer until fluffy. Gradually add the eggs, one at a time, while continuing to mix. Add the vanilla extract and melted chocolate. Alternate between the flour and sour cream mixture. Finally, stir the boiling water into the batter (the batter will be thin). Pour the batter into the two baking pans. Place the baking pans in the oven and bake for 35-40 minutes. Test with a skewer. Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. For the frosting, melt the chocolate in a saucepan over low heat, stirring occasionally. Remove the pan from the heat and let the chocolate cool until lukewarm. Beat the butter in a large bowl until very creamy (about 10 minutes), then add the egg yolks. Gradually add the powdered sugar, vanilla extract, and whipped cream to the mixture, while continuing to beat. Then stir in the melted chocolate and cream cheese. For the ganache, combine the chocolate chips and whipped cream in a saucepan. Melt the chocolate over medium heat, stirring occasionally. Remove the pan from the heat and set aside. Spread 3/4 of the ganache on one layer, then refrigerate for 5 minutes. Remove the cake from the refrigerator and spread the frosting on top of the ganache. Then place the second layer on top. Spread the frosting on top of the cake, then frost the sides of the cake. Spread the remaining ganache over the cake.