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Ingredients
- FOR THE SOUR CREAM CAKE:
- 2 1/2 cups plus 2 tablespoons cake flour
- 1 scant tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cinnamon
- 7 oz unsalted butter, softened, cut into 1/2 inch pieces, plus more for the pans
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 4 large eggs
- 1 1/2 cups sour cream
- FOR THE CHOCOLATE CREAM CHEESE FROSTING:
- 4 oz unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 to 3 1/2 cups confectioners' sugar, sifted
- 1/4 teaspoon kosher salt
- 3 oz dark chocolate, melted and cooled
Details
Preparation
Step 1
FOR THE CAKE:
1. Preheat the oven to 350. Butter two 8 inch round cake pans, line them with parchment paper, and butter the parchment. Dust with flour an dknock out the excess.
2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
3. In the bowl of a standing mixer fitted wiht the paddle attachment, beat the buttrer and both sugars on meidum speed until light an dfluffy, about 2 minutes. Add the eggs one at a time, and beat until just incorproated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of hte bowl as necessary.
4. Pour the batter into th eprepared pans and bake, rotating the pans halfway through, utnil a toothpick inserted into the center comes out clena, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.
FOR THE FROSTING:
1. Beat the butter in the bowl of a standin gmixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups confectioners; sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes thicker. Do not overbeat. The frosting can be made up to 24 hours in advnace and stored in an airtight container in the refrigerator; let it soften at room tmeprature before using.
* This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Allow to come to room temrpeature before serving.
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