Sour Cream Chocolate Cake With Glossy Chocolate Frosting Food

GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

CHOCOLATE SOUR CREAM CAKE

Steps:

• To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
• In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
• Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
• Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
• In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
• To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
• Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
• Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

CHOCOLATE CAKE WITH SOUR CREAM

Steps:

• In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.