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