I know it’s not a terribly seasonal offering but sometimes you just need a little, or a lot of, chocolate cake. Aren’t brimming with holiday joy? Bake yourself a chocolate cake, frost that beauty and then grab a fork and dig in! Feeling jolly but also a bit freaked out by the crowd coming over for Christmas dinner? Make a chocolate cake for your crew. There is no mood that can’t be improved by sweet, velvety, cocoa-laced cake.

As someone who lost loved ones during the holiday season, I understand all too well how dreary this period of traditions and family-focused festivities can seem. I also know how much cheerier you can feel once you’ve created a new holiday ritual and indulged in a decadent, smile-inducing, chocolate treat. After all, scientific studies indicate that cocoa and dark chocolate can improve mood and boost your memory, cognition and immune system. That’s great news! Snowflake Chocolate Cake contains both cocoa and dark chocolate. Think of how fabulous you and your guests will feel after noshing on the following dessert. The best part is, that if you have a need for chocolate cake in May or September, just leave off the candied snowflakes or replace them with flowers, leaves or any decoration that you like. This is your cake. Enjoy it!

SNOWFLAKE CHOCOLATE CAKE

Note that you will need two 8-inch springform pans for this layer cake.
Serves 8 to 10

for the cake:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup unsweetened cocoa, sifted
2 large eggs
2 teaspoons vanilla extract
2/3 cup sour cream

for the icing:
6 tablespoons unsalted butter
6 ounces semi-sweet chocolate morsels
1 tablespoon light corn syrup
1/2 cup sour cream
2 1/4 cups confectioner’s sugar
2 tablespoons hot water, optional
Snowflake sprinkles, optional

Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch springform pans and line the bottoms with parchment paper.

In a large bowl sift together the flour, baking soda, baking powder and salt. Set aside.

Using an electric mixer, beat the butter until creamy, about 1 minute. Add the sugar and beat again until incorporated. Scrape down the sides of the bowl.

In a separate bowl whisk together the cocoa, eggs, vanilla and sour cream. While the mixer is running on low, add the liquids in two installments, stopping the mixer to scrape down the sides of the bowl with each addition. Increase the speed and beat until the ingredients are well combined.

Scrape down the bowl again, add half of the flour mixture and beat until combined. Scrape down the bowl and add the rest of the flour, beating until you have a creamy batter.

Spread equal amounts of batter in each prepared pan. Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool on wire racks for 10 minutes before removing them from the pans. Cool completely before icing.

To make the icing, place the butter and chocolate in a heat-proof bowl and or saucepan and melt the two together in either a microwave or saucepan. Stir together until no lumps remain. Cool slightly before pouring the chocolate into a large bowl.

Add the corn syrup, sour cream and confectioner’s sugar to the chocolate. Using an electric mixer, beat the ingredients together until you have a firm frosting. If the frosting seems too stiff, slowly add hot water, beating until you have a smooth, spreadable consistency. If you prefer a looser frosting, you’ll use all the water. Just keep in mind you want the frosting to be creamy but not runny.

Spread the frosting over the top of the first cake. Place the second cake directly on top of the first and frost completely. Sprinkle the optional sugar snowflakes or other decorations over the top, grab a fork and dig in!