Decadent Chocolate Cake

Mmmmm cake. Okay, actually, I'm not that big a cake fan. I mean, I will always eat it if it's offered to me, but my point is that I'll almost always choose a brownie, a truffle, or a cookie first.




This cake is different. It's moist, fudgy, and dark, making it as good (or better than) a brownie in my book. My dad used to make it in a bundt pan every year for my birthday, using the Decadent Chocolate Cake recipe from the Silver Palate Cookbook.



Since I haven't been home for my birthday in ages, I was really starting to experience withdrawl, so I dug up the recipe online. I followed it very closely; the only change was substituting plain Greek yogurt for the sour cream it calls for (just as good). And, as you can see, I baked them in mini bundt pans, which only needed about 20-25 minutes at 350.

Then I warmed up some frozen mixed berries, a little water, and pinch of corn starch in a sauce pan for a yummy berry sauce, then finally topped it off with some fresh whipped cream.

True to their name, these minis were decadent.