Tuesday, October 27, 2015

Sour Cream Chocolate Cake

Light and moist. The recipe is plenty for three full layers; 9" rounds or 8" squares... Do you have three pans? Or 48 cupcakes! (lower photo...decorated for Halloween treats for my classes) I use dark cocoa powder (because I like it!), but that's not necessary of course. Both this cake and the frosting use sour cream; but the cake is also delicious with vanilla, cream cheese, or peanut butter frosting...a layer of raspberry jam between the layers...
Vanilla frosting with a splash of orange (color and flavor) may be what I use this week, since it's Halloween soon.

Ingredients (cake)
1 C (dark) cocoa powder
1 C HOT water
1 C butter, softened
2½ C sugar
4 eggs
2 t vanilla
3 C cake flour*
2 t baking soda
½ t baking powder
½ t salt
1 C sour cream

* substitution: 7/8 C all purpose flour + 2 T corn starch = 1 C cake flour

Directions (cake)
Pre-heat oven to 350˚.

Generously grease and flour 3 9-inch baking pans (or 8-inch squares). Note: I use parchment paper; this cake is light and tender...and can break and crumble easily coming out of pans.

Dissolve cocoa in hot water; set aside to cool.

Combine flour, baking soda, baking powder and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in sour cream.

Slowly add dry ingredients to creamed mixture; beating on low speed. Stir in cocoa mixture until well combined.

Divide evenly between three pans; bake 30-35 minutes. Cool 10 minutes before removing from pans; cool completely on wire racks.

Ingredients (frosting)
12 oz chocolate chips
½ C butter, cubed
1 C sour cream
1 tsp vanilla extract
4½ - 5 C powdered sugar

Directions (frosting)
Melt chocolate chips and butter in microwave; stir until smooth. Cool 5 minutes. Transfer to large bowl; stir in sour cream and vanilla. Add powdered sugar 1 C at a time until light and fluffy. Spread between layers and over top and sides of cake. Store in refrigerator.

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