World's Best Chocolate Sour Cream Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe comes from Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade. Ingredients:
4 ounces unsweetened chocolate |
2 cups sugar |
1 1/2 cups sifted all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water) |
1/2 cup sour cream, at room temperature |
1/2 cup vegetable oil |
2 large eggs |
Directions:
1. Preheat oven to 345 degrees.
2. Lightly grease 2 8 layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
3. Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
4. Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
5. Do not wait for a crust to form.
6. 35-38 minutes.
7. Cool, frost, enjoy!
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