Ingredients: |
Ingredients: For the Cake:
1¼ cup Dutch-process cocoa, plus more for dusting, preferably Ghirardelli's
2¼ cups cake flour
2¼ teaspoons baking soda
1 teaspoon baking powder
1 large egg, room temperature
2 large egg yolks, room temperature
2¼ cups light brown sugar, packed
1¼ cups sour cream, at room temperature
⅔ cup canola oil
1 tablespoon pure vanilla extract
1¼ teaspoons salt
Non-stick cooking spray
For the Frosting:
12-ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped, preferably Ghirardelli's
4 sticks salted butter, room temperature
¾ teaspoon salt
2 cups confectioners' sugar
4 teaspoons Dutch-process cocoa powder, preferably Ghirardelli's
1 tablesppon pure vanilla extract
|
Directions: |
Directions:1). Arrange a rack in the center of oven and preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out any excess.
2). Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
3). Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, about 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes to cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely. Trim the domes of the cake rounds with a large, serrated knife so the tops are flat.
4). Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
5). For the frosting, melt the chocolate in the microwave and cool. Beat the butter and salt in a large bowl with an electric mixer fitted with the paddle attachment on high speed, until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the cooled chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
6). To assemble the cake, place one cake, cut side down, on a platter. Spread 1½ cups of the frosting evenly over the top. Place the remaining cake, cut side down, on top. Spread the top with 1½ cups of the frosting. Frost the sides of the cake with ¾ cup of the frosting and smooth out completely to make an even crumb coat. It's ok if some of the cake shows through. Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, swirling decoratively. |
This recipe for Sour Cream Chocolate Cake is from