This recipe is one of my favorites. It was Roscoe's second birthday cake and so it will always be special, but it is really, really good. Even if you don't think you love chocolate cake.
Rich, and moist, perfectly sweet (not too much!), with a mildly intense chocolate flavor that pairs oh-so-well with the buttery frosting. As you can see, we devoured it.
I promise it was pretty before we dug in.
THE CAKE
3/4 cup cocoa powder
1 cup boiling water
3/4 cup sour cream
2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the over to 350. Lightly coat two 9-inch round cake pans with butter and dust with flour. Set aside.
Sift the cocoa powder into a small bowl and stir in the boiling water to dissolve and make the cocoa "bloom." Whisk together until completely smooth. Let cool completely, and then whisk the sour cream into the cocoa mixture.
In a large bowl, beat the butter and sugars together with an electric hand mixer set on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then beat in the cooled cocoa mixture and the vanilla.
Sift the flour, baking powder, baking soda, and salt over the batter and fold in gently, using a rubber spatula, until the flour is completely combined into the batter.
Divide the batter between the two prepared pans and spread evenly. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean. 25-30 minutes. Transfer to a wire rack and let cool completely.
THE FROSTING
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 stick unsalted butter
1 cup sour cream
1 teaspoon pure vanilla extract
Large pinch of salt
1 pound confectioners' sugar, sifted
In a large microwave safe bowl, combine the semisweet and milk chocolate chips with the butter. Heat on high for 1 minute. Stir the mixture together. If the butter is not completely melted and the chocolate chips do not easily stir smooth, heat again at 15-second intervals, stirring until smooth. Using a hand mixer set at low speed, beat in the sour cream, vanilla, and salt. Gradually add the confectioners' sugar until the frosting is smooth and spreadable. Oh my gosh, this frosting is good.
Adapted from Sticky, Chewy, Messy, Gooey. Treats for Kids.
THE CAKE
3/4 cup cocoa powder
1 cup boiling water
3/4 cup sour cream
2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the over to 350. Lightly coat two 9-inch round cake pans with butter and dust with flour. Set aside.
Sift the cocoa powder into a small bowl and stir in the boiling water to dissolve and make the cocoa "bloom." Whisk together until completely smooth. Let cool completely, and then whisk the sour cream into the cocoa mixture.
In a large bowl, beat the butter and sugars together with an electric hand mixer set on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then beat in the cooled cocoa mixture and the vanilla.
Sift the flour, baking powder, baking soda, and salt over the batter and fold in gently, using a rubber spatula, until the flour is completely combined into the batter.
Divide the batter between the two prepared pans and spread evenly. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean. 25-30 minutes. Transfer to a wire rack and let cool completely.
THE FROSTING
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 stick unsalted butter
1 cup sour cream
1 teaspoon pure vanilla extract
Large pinch of salt
1 pound confectioners' sugar, sifted
In a large microwave safe bowl, combine the semisweet and milk chocolate chips with the butter. Heat on high for 1 minute. Stir the mixture together. If the butter is not completely melted and the chocolate chips do not easily stir smooth, heat again at 15-second intervals, stirring until smooth. Using a hand mixer set at low speed, beat in the sour cream, vanilla, and salt. Gradually add the confectioners' sugar until the frosting is smooth and spreadable. Oh my gosh, this frosting is good.
Adapted from Sticky, Chewy, Messy, Gooey. Treats for Kids.
Sounds delicious. I will definitely have to make this.
ReplyDeleteI'm drooling. I loooooove chocolate cake. With chocolate frosting. Perfection! I'm going to put baking this cake on my to do list!
ReplyDeleteand now it is going to be J's second birthday cake! I have been looking for a reason to make it since you posted it a few weeks ago and now I have one!
ReplyDeleteYankee: Yay! It's a good one!!
ReplyDeleteIt is amazing and my MIL called me to tell me it was the BEST CAKE SHE HAD EVER HAD. Which from my MIL is saying a lot because she is really picky about cake.
ReplyDeleteOh so glad you loved it!!
ReplyDeleteWhy mess with a classic making it for Joss's third birthday as well! Think it might become a birthday tradition as everyone now asks for it for their birthday or church cake walk!
ReplyDelete