Rigo Jancsi Chocolate Cake

Instructions

Preheat oven to 325 F.

In a bowl #1 mix flour, baking soda and salt.

Using bowl #2 combine the following:

boiling water, cocoa and chopped chocolate.

Mix all ingredients until chocolate is melted.

Set aside to cool.

Beat 1/2 cup butter and both sugars until light. (about 5 min.)

Add 2 eggs (one at a time) and beat well after each addition.

Then add 1/4 cup sour cream and vanilla extract.

Mix it.

Alternate adding the flour mixture with chocolate mixture.

(3 addition flour, 2 addition chocolate or flour+chocolate+flour+chocolate+flour)

Be sure all ingredients are incorporated.

Pour the batter into the prepared baking sheet.

Bake from 20 to 25 minutes and 325 F.

Cool it.

Turn out cake, and gently peel off aluminum foil.

Cut cake in a half to create 2 smaller cakes. The size of each is 6.5 x 9 inches.

Set aside.

Chocolate Whipped Cream

Place chopped chocolate into a medium bowl.

In a small saucepan bring heavy cream to a boil.

Pour half of hot cream over chocolate.

Let stand for 30 seconds and stir until chocolate is melted.

Pour remaining hot cream over melted chocolate and stir to combine all ingredients.

Cool it. Then transfer to fridge for 6 hours or overnight.

Next day or after 6 hours: Beat the chilled chocolate using the paddle attachment for a minute.

How to assemble the cake

Place one half of chocolate cake on the prepared pan, plate. ( or whatever you like to use)

Spread with chocolate whipped cream.

Top with second half of chocolate cake.

Cover with plastic wrap and freeze for about 3 hours.

How to make chocolate coating?

Bring heavy cream to boil and pour over chocolate chips.

Let it sit for 3 minutes and stir until chocolate is melted.

Pour over frozen cake.

Transfer to fridge.

When you are ready to eat, slice cake into squares or your desired shape.

Enjoy and share.