Chocolate Sour Cream Cake with Chocolate Sour Cream Frosting
Ronnie's Notes
Region: Extra recipes
Instructions
Preheat the oven to 350 degrees.
Grease two 9-inch cake pans.
Melt the chocolate and coffee together in the top part of a double boiler set over barely simmering water.
When the chocolate has melted, stir to blend the ingredients and remove the top pan from the heat.
Combine the cake flour, sugar, baking soda and salt in an electric mixer and mix briefly to combine ingredients.
Add the sour cream and shortening and beat at moderate speed for .
Add the eggs, vanilla extract and chocolate mixture and beat at moderate speed for another , scraping down the sides of the bowl occasionally.
Pour the batter into the cake pans and bake the layers for , or until a cake tester inserted into the center comes out clean.
Let the cakes cool in the pan for , then invert onto a cake rack to cool completely.
Frost and let the cake rest one day in the refrigerator before serving.
Frosting: 12 oz.
semisweet chocolate 1 cup sour cream pinch of salt 1 tsp.
vanilla extract Put the chocolate in the top part of a double boiler set over barely simmering water.
Stir for or until the chocolate has melted.
Remove the top pan from the heat.
Add the sour cream, salt, and vanilla extract to the chocolate.
Beat the ingredients vigorously with a whisk until the mixture is smooth.
Let cool or until the frosting is of spreading consistency.
Spread about a half cup of the frosting between the layers and the rest on the top and around the sides of the cake.
KITCHEN CLUE: CAKE FLOUR VS.
REGULAR FLOUR HOT TIP: Use Crisco sticks