Monday, October 07, 2013

Chocolate Sour Cream Cake

Or as I would like to call it "PMS Cake". This is chocolate, layered with more chocolate with a sprinkle of chocolate on top. It's my treat day at the office this week and as soon as I saw the recipe for this cake I knew it would be making an appearance.

I'm using my treat day as a trail run as I am in charge of bringing dessert to my mom's Thanksgiving dinner this weekend. However for round two I made it into 2 - 9''round cakes, with a vanilla cream filling in the middle, and the chocolate ganache with fruit on top. (Recipe is the same for 2 round cakes)

Considering how decedent this cake looks it's a pretty easy, no fail recipe. And because the recipe calls for sour cream, this cake is very moist.

For the Cake

1 cup of butter, plus more for the pan
1/3 cup of cocoa powder
1 tsp of salt
1 cup of water
2 cups of flour, plus more for the pan
1 3/4 cups of sugar
1 1/2 tsp of baking soda
2 eggs
1/2 cup of sour cream
1 tsp of vanilla

1. Preheat the oven to 350 degrees. Grease and flour you baking pan(s).

2. In a small saucepan over medium heat, combine butter, cocoa, salt and water. Once melted, remove from heat and set aside.

 3. In a large bowl mix together the flour, sugar, and baking soda. Add in half of the chocolate mixture, mix well. Then add the other half. This batter should be thick. Add the eggs one at a time, then finally the sour cream and vanilla.

4. Pour into prepared pan(s) and bake for 40 minutes (bunt pan) or about 20 minutes (9'' rounds) or until a tooth pick comes out clean. Cool before glazing.

For the Glaze

1/4 cup of butter
1 cup of semi-sweet chocolate chips
1/4 cup of heavy cream

1. In a small saucepan, melt the butter and chocolate, combine with cream until smooth. Pour over cake. Let this glaze cool and harden before slicing.

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