Sour Cream Chocolate Cake and Frosting

I have been cooking and baking from scratch for quite a while and yet I had never made a chocolate cake.  I wanted something completely homemade and yet very moist so I searched for a chocolate cake with sour cream in it.  I found the best cake I have ever tasted and I want to share it with you.  Beware, you will only be able to eat a very small piece with a very tall glass of milk.  The recipe is from here.  I made some minor changes.  Also know that in no way is this cake healthy.  It is just what it is - an absolutely delicious chocolate cake.  I was also practicing my newly learned cake decorating skills - so don't laugh at my picture. 

50 min |

SERVES 12

• 2 cups flour, unbleached, sifted - I have used half whole wheat and all purpose
  
• 2 cups sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable shortening - I have used coconut oil
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup water
• 4 ounces baking chocolate 

Frosting

• 1/3 cup butter 
• 3 cups confectioners' sugar
• 1/2 cup sour cream
• 3 ounces baking chocolate

1. Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
2. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
3. Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
4. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
5. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
6. Bake in a preheated 350 degree F.
7. Oven for 35 minutes or until cake tests done.
8. Cool in pans on racks for 10 minutes.
9. Remove from pans and cool completely on the racks.
10. Place one cake layer on serving plate.
11. Spread with Sour Cream / Chocolate Frosting.
12. Top with second cake layer.
13. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
14. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
15. Add chocolate which has been melted and cooled and vanilla.
16. Beat until smooth.
17. Try this little trick when making this cake.
18. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
19. Place the trimmed side down (layer should be upside down).
20. Then frost between layers and place the other layer on right side up and finished frosting.
21. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
22. Also the trimmings are great eating just plain for the cook or for kid. 

This post is listed at Blessed with Grace – Tempt my Tummy Tuesday and Balancing Beauty and Bedlam – Tasty Tuesday.