The boys are back in town … or, in our case, the girls.
For six years, my husband has been a dorm parent in a boys’ dorm at the private high school where he teaches and we live. We were in one dorm for a year; and then, when we moved into our last apartment, another dorm for five. I LOVED those boys – and still do, of course. We knew at the end of last year with us moving it was likely my husband would be assigned to a different dorm. And he was. A girls’ dorm.
Most of my part in dorm parenting has been baking for the boys. It brings me a lot of joy, and I think it helps them feel a little more like school is home. I was a little hesitant about the girls’ dorm, wondering if they would eat like the boys do. I have been assured from every side that yes, they do.
So now I have 40 high-school daughters. And they wiped this platter clean the other night. Mr. V said one even said she doesn’t usually love chocolate, but she really liked this cake!
We’re living in a house now, so we’re not in the dorm with the kids, which is kind of weird after six years of being in one. But we’re still on campus and eating in the dining hall and trying to love these kids like our own. So I’ll still be baking up a storm!
Slightly adapted from Barbara Bakes. I love bundt cakes because they are so easy to serve and don't require as much frosting (I am not huge on frosting), but you could also bake this as a 9x13 or a layer cake, adjusting the time.
1 c. (2 sticks) butter
5 T cocoa powder
1 tsp. kosher salt
1 cup water
2 c. all-purpose flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1/2 c. sour cream
1 tsp. vanilla
3/4 c. chocolate chips
1 T honey or corn syrup
3 T heavy cream
Preheat oven to 350F. Spray a bundt pan with cooking spray with flour and set aside.
In a medium-sized saucepan, stir together butter (cut into slices), cocoa powder, salt, and water. Cook until the butter is melted, stirring, and set aside.
In a large mixing bowl, whisk together flour, sugar, and baking soda. Add half of the butter mixture and stir until well blended. Add the remaining butter mixture and stir until uniform. Stir in sour cream and vanilla until uniform.
Pour the mixture into the prepared bundt pan. Bake 35-40 minutes, until a tester comes out clean. Cool in pan 10 minutes, then invert onto a cooling rack or platter to cool completely.
Put chocolate chips into a microwave-safe measuring cup. Add honey or corn syrup and heavy cream on top. Microwave 30 second on high power, then stir together until the chocolate is smooth. If it will not all melt, give it another 15 seconds or so. (Do NOT add more heavy cream once the chocolate is hot; it will make it seize up.) Drizzle or spoon over top of the cake and let set.