Categories: Dessert
Ingredients
- Cake
- 1/2 cup (1 stick) unsalted butter
- 4 oz unsweetened chocolate, broken up
- 2 1/2 cups all purpose flour
- 2 1/4 cups sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cups sour cream
- 3 eggs
- 2 tsp vanilla extract
- Frosting
- 4 oz unsweetened chocolate, broken up
- 1/2 cup solid vegetable shortening
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- 1/3 cup milk
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 box (1 pound) confectioners’ sugr
- 1/2 cup cocoa powder
Directions
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at oven to 350. Grease and flour three 9-inch round cake pans.
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Cake: In a glass bowl, melt butter and chocolate together in microwave on high until melted an smooth, 1 to 1 ½ minutes, stirring halfway through. Set aside. On low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl until blended.
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Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
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Bake at 350 for 40 minutes or until cake layers spring back when pressed.
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Cool layers in pans on rack 10 minutes. Remove cakes to rack to cool.
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Frosting: In a small glass bowl, melt chocolate in microwave on high for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-sized bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
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Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup frosting. Top with remaining layer. Frost top and sides, swirling decoratively.