Sunday, August 16, 2009


For the cake:


1/2 cup butter
4 ounces unsweetened chocolate
2 1/2 cups cake or all-purpose flour
2 1/4 cups granulated sugar
1/2 teaspoon salt
1 cup cocoa
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cups sour cream
1 cup milk
3 large eggs
1/2 tablespoon vanilla extract


Preheat the oven to 350 degrees. Grease and flour 3 round cake pans.

1. In the microwave, melt the butter and unsweetened chocolate together stirring several times as it melts. Set aside.
2. In your stand-type mixer, combine the flour, sugar, salt, cocoa, baking powder and baking soda.
3. Add the sour cream, milk, eggs, extract, and chocolate mixture to the dry ingredients. Combine. Beat until light and fluffy. Spoon the batter into the prepared pans.
4. Bake for 35 to 40 minutes or until done. Cool in the pans for ten to twelve minutes on wire racks. Remove the cakes from the pans and cool completely on racks. Do not frost warm.

For the frosting:


4 ounces unsweetened chocolate
1/2 cup butter
1/2 cup sour cream, warmed
1/2 cup cocoa
1/2 tablespoon vanilla extract
1 cup powdered sugar

3 1/2 cups powdered sugar


1. In the microwave, melt the unsweetened chocolate. Stir in the sour cream to get a smooth mixture.
2. In your stand-type mixer, beat the butter, cocoa, extract and one cup of the powdered sugar together until smooth.
3. Add melted chocolate and sour cream (see the Baker's Note below) and beat until combined. Add the remaining powdered sugar. Beat until thick, adding milk to reach a spreading consistency.
4. Frost the cake.

Baker's Note: You can warm the sour cream in the microwave. If you add the melted chocolate to cold ingredients, the chocolate will become firm and you will have flecks of chocolate in the frosting, not a smooth mixture.

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