Chocolate is one of my favorite food groups! This is a very moist cake and
depending on the type of cocoa you can afford to use, and what kind of frosting you spread on it, it can be the death of even the most hardened chocoholic. I have adapted this cake from Martha Stewart's Baking Handbook. I make this cake with a chocolate streusel topping to grace a brunch table, or I ice it with chocolate sour cream frosting for a very decadent birthday cake, or I drench it in a luxurious ganache pour for a simply amazing chocolate finale, which will turn any meal into a gourmet event. Any way you slice it, this cake is not only devilishly good, but it is very versatile too.
depending on the type of cocoa you can afford to use, and what kind of frosting you spread on it, it can be the death of even the most hardened chocoholic. I have adapted this cake from Martha Stewart's Baking Handbook. I make this cake with a chocolate streusel topping to grace a brunch table, or I ice it with chocolate sour cream frosting for a very decadent birthday cake, or I drench it in a luxurious ganache pour for a simply amazing chocolate finale, which will turn any meal into a gourmet event. Any way you slice it, this cake is not only devilishly good, but it is very versatile too.
Ingredients:
3 sticks room temp. butter [I use salted butter, if you use unsalted, then just add 1/4 tsp.
to add flavor.]
2 1/4 c. sugar
3/4 c. sour cream
4 lrg. eggs
1 Tbsp. vanilla
1 Tbsp. coffee or espresso powder
1 c. hot water
1 c. cocoa powder
3 c. all purpose flour
3/4 tsp. baking soda
3 sticks room temp. butter [I use salted butter, if you use unsalted, then just add 1/4 tsp.
to add flavor.]
2 1/4 c. sugar
3/4 c. sour cream
4 lrg. eggs
1 Tbsp. vanilla
1 Tbsp. coffee or espresso powder
1 c. hot water
1 c. cocoa powder
3 c. all purpose flour
3/4 tsp. baking soda
- Prepare 2 pans: 2 x 9 round pans with butter, or cooking spray, line with parchment and then dust with some cocoa powder. This will ensure the cakes release from the pan without any white flour residue.
- mix 1 c. cocoa powder with 1 c. hot water, coffee powder, and vanilla, and mix until smooth. Let cool, it will get very thick in consistency.
- Preheat oven to 350F
- Sift flour, baking soda, salt, together and set aside.
- Cream butter and sugar together until light and fluffy.
- Add sour cream and mix in.
- Add cooled chocolate mixture and mix in.
- Add flour mixture alternately with eggs, start and finish with flour, this is crucial to the cake's texture. Scrape down bowl between additions to ensure uniformity.
- Bake for 45 to 50 minutes or until toothpick comes our clean. Transfer to a wire rack to cool for 15 min. then invert cakes onto wire rack; peel off parchment, re-invert cakes and let cool completely, top sides up.
- Place cooled cake on your favorite cake stand and frost with desired frosting, or poor ganache over first layer, let it set up a bit, and then place next layer on top and pour more ganache over top and let it drizzle down the sides. Garnish with lovely raspberries, or strawberries, and serve with whipped cream for added luxury.