Double Chocolate Sour Cream Cake makes two 9-inch round layers
For the cake:
1. 2 cups flour
2. 2 teaspoons baking soda
3. 1/2 teaspoon ground sea salt
4. 1/2 cup unsalted butter, at room temperature
5. 1 cup sugar
6. 1 cup light brown sugar
7. 3 large eggs
8. 1 cup sour cream
9. 1 tablespoon vanilla extract
10. 4 ounces dark chocolate , melted
11. 1 cup strong brewed coffee
Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside.
In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.
Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.
Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you're ready to frost and serve cake.
For the frosting:
1. 3 cups powdered sugar
2. 1/2 cup (1 stick) butter, at room temperature
3. 2/3 cup sour cream
4. 2/3 cup cocoa powder
5. Pinch of ground sea salt
6. 1 teaspoon vanilla
In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed. Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color. Taste and sweeten if you like by adding a little more powdered sugar (I like my frosting not too sweet).
To assemble the cake:
Use a few strips of wax paper to line a cake stand or plate. Frost generously between the two layers and the exterior; I just used a spoon and made simple swirls. Serve immediately. You won't have to worry about left overs. This cake will be eaten quickly.
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