Mmmmm, just thinking about this decadent chocolate cake makes me want to have more. It totally reminded me of why I was a chocolate lover until some time back. What is it about the rain and the cold weather that makes me want to have something chocolatey all the time? I am currently using the rain as an excuse to have a small piece of chocolate after lunch everyday. I know I shouldn’t do that, I am just hoping it stops raining before I get too addicted.
I had been wanting to make a chocolate cake, the gooey kind, complete with frosting, ever since winter started. Some chocolate haters did not like the idea but I was stubborn, I just got the ingredients and started baking, knowing no one can say no to a slice of chocolate cake. My only concern was the layering. My first attempt at a layer cake had been just ok and my second attempt had been a total, but hey you have to keep trying till you get it right. I am so glad this one turned out to be so moist and delicious!!
I made one cake (half the recipe) and cut it in the middle to frost it. With two layers, it makes the perfect party cake!! I also made a ganache frosting, just because I love ganache and I think the dark chocolate color makes the cake look so much prettier!
Double Chocolate Sour Cream Cake (adapted from apartment therapy)
makes two 9-inch round layers
For the cake
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 3 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 ounces dark chocolate (I like 70% for this), melted
- 1 cup strong brewed coffee
- Crushed walnuts and extra cocoa powder for garnish, optional
For the frosting
- 3 cups powdered sugar
- 1/2 cup (1 stick) butter, at room temperature
- 2/3 cup sour cream
- 2/3 cup cocoa powder
- Pinch salt
- 1 teaspoon vanilla
To make the cake
- Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside. Or you can use a 9-inch cake pan and a deeper 7-inch spring form to create two different-sized layers.
- In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy.
- Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.
- Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.
- Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you’re ready to frost and serve cake.
To make the frosting
- In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed.
- Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color.
- Taste and sweeten if you like by adding a little more powdered sugar
To assemble the cake
- Use a few strips of wax paper to line a cake stand or plate.
- Frost generously between the two layers and the exterior. Pour some ganache on top for a richer taste.
- Garnish with crushed walnuts and cocoa powder, if desired.
Cut a slice and after taking one bite, you will be in chocolate heaven!!