This is the cake I made for Joe’s birthday – a light, moist chocolate cake. What I loved about this cake was the frosting – melted chocolate with sour cream whipped in with the butter and confectioners sugar. It was soft in texture, and not too sweet like some frostings can be. Definitely my new go-to chocolate cake!
- 1 3/4 cups flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- Grease 2 – 8″ pans and line with parchment paper, set aside. Preheat oven to 350º.
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla. Add to the dry ingredients, with an electric mixer. Then slowly add the coffee.
- Pour batter into prepared pans – the batter will be thin, it’s supposed to be. Bake for 30 minutes, check with a toothpick. Let cool on a wire rack for 20 minutes, then turn out of pans to finish cooling.
- 6 oz. semi-sweet chocolate, chopped
- 2 sticks butter, room temperature
- 3 cups confectioners sugar, sifted
- pinch of salt
- 1 teaspoon vanilla
- 1/2 cup sour cream
- In a double boiler, melt the chocolate. You can do this is the microwave – but in short increments of time, stirring after each addition. Set aside to cool.
- Using the paddle attachment of a stand mixer – beat the butter, until soft and light in color. Slowly add the confectioners sugar, salt and vanilla until combined.
- Stir the sour cream into the chocolate – this helps cool the chocolate down and warms up the sour cream. Add it to the butter/sugar mixer and blend until smooth.
- Frost cooled cake and store in the refrigerator – pulling out an hour before serving.
