- 1
Ingredients
- 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
- 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
- milk
Preparation
Step 1
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.
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For the
frosting:
Directions
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.