Sour Cream Chocolate Cake with Chocolate Buttercream Frosting

By carvalhohm

Ingredients

• Buttercream Frosting:
• 1 cup semi-sweet chocolate chips, melted (I used Nestle)
• 1 stick unsalted butter
• 1 cup packed brown sugar
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 2 and 1/4 cups Swan’s Down Cake Flour
• 1 cup sour cream (not reduced-fat)
• 1 cup boiling water
• 1/2 cup (1 stick) softened butter
• 1 cup powdered sugar
• 1 Tablespoon pure vanilla extract
• 3 oz. (1/2 cup) semi-sweet chocolate chips, melted and cooled

Details

Servings 12
Adapted from chindeep.com

Preparation

Step 1

Butter and flour 2 (9 inch) round layer cake pans. Melt chocolate. Mix the butter and sugar together until fluffy. Mix in the eggs and vanilla until smooth and combined well. Mix in the melted chocolate.

Cake:
Preheat oven to 350 degrees F.

In a separate bowl, combine the baking soda, salt and cake flour until evenly mixed. Mix wet and dry ingredients together, and finally mix in the sour cream and boiling water. (The batter will be somewhat thin.)

Divide batter evenly between the prepared cake pans. Bake approximately 30 minutes, or just until a wooden skewer or cake tester comes clean when inserted into the center of cake. Allow cakes to cool for 10 minutes in the pans. Remove to wire cooling racks to cool completely before frosting.

Buttercream Frosting:
Beat butter until light and creamy. Add the powdered sugar and vanilla and beat until mixed in evenly. Add the cooled, melted chocolate chips. Beat until smooth and color is uniform. Frost the cooled cake.