RATED R FOR RICHNESS CHOCOLATE CAKE

By gaster16

Ingredients

• Frosting:
• 1-1/2 cups granulated sugar
• 1-1/2 cups all-pupose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 dark chocolate baking bar (6 oz.) finely chopped 1/2 vegetable oil
• 1/2 cup sour cream, room temperature,
• 2 large eggs room temperature
• 1-1/2 teaspoons vanilla extract
• 1 cup water
• 2/3 cup heavy whipping cream
• 5 tablespoons unsalted butter, cut into 1/2 inch pieces 3 tablespoons granulated sugar
• 3 tablespoons water
• 3/8 teaspoon salt
• 1-1/4 bars dark chocolate baking bar (10 oz. total) finely chopped
• 1/2 teaspoon vanilla

Preparation

Step 1

Preheat oven to 325 degrees. Grease two 8” round cake pans. Line bottoms with wax paper. Combine sugar, flour, baking soda, and salt in large bowl. Bring water to simmer in small, heavy duty saucepan. Remove from heat. Add chocolate whisk until chocolate is melted and smooth. Cool slightly. Whisk vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate mixture, whisk to blend well. Add 1/3 of chocolate sour cream mixture to dry ingredients; whisk to blend. Add remaining chocolate sour cream mxiture in two more additions, whisking well after each addition. Divide batter equally between prepared pans.

Bake 33-35 minutes or until wooden pick inserted in center comes our clean. Cool in pans on wire racks for 10 minutes. Run knife around edges o cakes. Invert onto wire racks, remove wax paper. Cool completely.

Frosting:

Bring cream, butter, sugar, water and salt to simmer in medium saucepan over medium high heat, stirring frequently. Remove from heat. Immediately add chocolate, let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally for about 1-1/2 hours or until dark enough to spread.