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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great! Ingredients:
3 (1 ounce) unsweetened chocolate squares |
1/2 cup butter, softened |
2 1/4 cups firmly packed brown sugar |
3 eggs |
1 1/2 teaspoons vanilla extract |
2 1/4 cups sifted cake flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
8 ounces sour cream |
1 cup boiling water |
1 1/2 cups whipping cream |
1 teaspoon vanilla extract |
1/2 cup sifted powdered sugar |
1/2 cup butter, softened |
5 cups sifted powdered sugar |
1/4 cup cocoa |
1/4 cup brewed coffee |
2 teaspoons vanilla extract |
2 tablespoons whipping cream (only if icing is too thick) |
Directions:
1. Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
2. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
3. Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
4. Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
5. Spread filling between layers.
6. Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.
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