Chocolate Sour Cream Cake

By carvalhohm2

Ingredients

• 2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2-1/4 cups light or dark brown sugar
• 3 large eggs, room temp
• 4 oz unsweetened chocolate (I prefer Guittard), melted and cooled
• 1-1/2 tsp pure vanilla
• 1 cup sour cream
• 1 cup very strong hot liquid coffee

Details

Servings 2
Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 350 F.

Grease pans and line with parchment paper.

Sift together flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes in the bowl of an electric stand mixer, until very light and fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients. Stir just until mixed. Gently, stir in hot coffee and then pour equally into prepared pans or pan. Drop each pan several times onto the counter top from a height of about 12” to release air bubbles.

Bake at 350 F for 35 minutes or until an inserted toothpick is retrieved clean. Cool pans on a wire rack for 15 minutes. Run a knife around the edge, turn out and cool completely.

Makes 2-9” layers or 1-10x15” sheet