Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
2
ingredients
-
Cake
- 1⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 3 tablespoons buttermilk
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄3 cup sugar
-
Frosting (Makes 1 cup)
- 6 ounces milk chocolate, finely chopped (1 cup)
- 3 ounces bittersweet chocolate (1/2 cup) or 3 ounces semisweet chocolate, finely chopped (1/2 cup)
- 1⁄4 cup sour cream, plus
- 3 tablespoons sour cream, at room temperature
- 1 pinch salt
directions
- Preheat the oven to 325°F.
- Grease and flour the insides of two 14-14.5 ounce cans.
- Place the cans on a baking sheet, and set aside.
- Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
- Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
- Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
- Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
- Divide the batter between the prepared cans.
- Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Place the cans to a wire rack to cool for 15 minutes.
- Run a knife around the edge of each can and invert them to release the cakes.
- Turn the cakes upright and let them cool completely on the rack.
- Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
- Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
- Let the frosting cool to room temperature, stirring it occasionally.
- When frosting and cakes have cooled, cut each cake in half horizontally.
- Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
- Frost the top and sides of the cake.
- Repeat with the remaining cake and frosting.
- Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.
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Reviews
-
I have made this several times, including as an individual cake for my daughter's first birthday. She loved it, and certainly made quite a mess with it. I haven't tried the frosting, since my family and I actually prefer cream cheese frosting on all cakes. It's a great cake, and I love the fact that we can make just the amount we need (although now my daughter is a bit older I have to figure out how to make 3 instead of 2).
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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