Cooking From Memory ~ A Recipe Journal

Chocolate (Lab) Cake


It’s been two years–that’s fourteen Dog Years since Sweet Morgan the Wonder Dog slipped away quickly and peacefully with me stretched out over her and with Nancy Lee at her side—blessing her on her way like I’d always promised I would.

Dog Peace at last at just about 10:00 a.m. on the morning of December 18, 2012: 800 weeks; 15 years, 4 months; 5,601 days. Man, did she have it great, or what? We sure did.

So in honor and memory of this awesome Chocolate Lab, I offer you this nearly equally amazing chocolate delight–“Winning Hearts and Minds Cake.”
Here’s to sweet Morgan the Wonder Dog  who won countless hearts and minds in her 15 years and four months. Thanks be to God for all creatures great and small, and for the millions of moments of unconditional love and grace with this one sweet creature.


  • 7 ounces really good, dark chocolate, unsweetened or bittersweet
  • 1 ¾ sticks (that’s 14 Tablespoons) butter, cut into ½-inch cubes
  • 1 cup + 2 Tablespoons sugar
  • 5 eggs
  • 1 Tablespoon flour
  • Whipping Cream


Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Cut a piece of parchment paper to fit the bottom of the pan and butter that too.

Rough chop the chocolate …

…and melt the pieces gently with the butter in a double boiler.

Add the sugar to the chocolate and butter mixture, stirring well, and then set aside to cool for about 5 minutes.

Add the eggs one at a time, stirring well after each addition, and then add the flour and stir well.

The batter should be smooth, dark, and silky. Pour the batter into the buttered cake pan and bake for 25-28 minutes, or until the top is crackled, the edges are puffed and the center of the cake looks set. It should ‘jiggle’ only slightly. You can also insert a toothpick and when the toothpick comes out dry, it’s done.

Let the cake cool in its pan on a rack for 15 minutes.

Molly Wizenberg suggests that to remove the cake from the pan you can flip the cake onto a serving plate to finish cooling. The cake is very delicate so try this:

  1. Place a sheet of aluminum foil over the cake pan and place a large, flat plate or sheet plate (not the serving plate) on top of the foil, facing down.
  2. Hold cake pan and plate firmly together and quickly and carefully flip them.
  3. Remove cake pan to reveal cake which is now upside-down. Remove parchment paper.
  4. Gently place the serving plate on top of the cake.
  5. Wedge your index fingers between the plates to keep from squishing the cake, flip them so the cake is now right side up.
  6. Remove foil.

Allow to cool completely. Then serve at room temperature with a dollop of whipped cream.

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