Prep 30 mins
Cook 35 mins
I wanted to make my DH a special chocolate cake for his birthday this year and a box cake mix wasn't gonna due. Although I often kick-up cake mixes I decided to create a cake just for him and go the extra mile. WARNING: This cake is not for dieters, It is packed with lots of love and will be my special occasion cake from now on. My boys loved it so much, they are already requesting it for their birthdays! :) Another thumbs up by the family!
- 3⁄4 cup unsweetened cocoa
- 1 3⁄4 cups sugar
- 4 large eggs
- 1⁄2 cup milk
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa (for dusting bake pans)
- 3 tablespoons sugar (for dusting bake pans)
- 2 cups milk chocolate chips
- 1⁄2 cup butter
- 1 cup sour cream
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 4 1⁄2-5 cups powdered sugar
- Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
- In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
- Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.).
- Chocolate Frosting:.
- Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
- Cake Assembly:.
- To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
- Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
This cake is fantastic. FYI, cook it at 350. It doesn't say what temperature to cook it. My stepson is very picky with chocolate cake. I made it for my husband and step son for Valentine's Day and they love it.
I am sorry, but I was not that impressed with this. For the amount of time it takes to make it ( and I followed each step to the T), I expected a moist, amazing cake to blow me away. It just tasted like chocolate cake to me, and this might be one of those rare instances when I think a mix is better. The 30 minute bake time is WAY too long, and I even baked one of the layers for 20 minutes ( after I saw that 30 minutes overcooked the other two layers). Still, with the addition of sour cream and mayo I expected melt on your mouth, and all I got was cake. Regular cake. <br/> Normally, I would say that maybe it was an off day and I would give it a try again on another day, but all of the steps involved in making this ( and I DID do the freezing of the layers, and all the extras), its just not worth it to revisit the recipe. Hopefully the Cake Gods were just not with me today, and other people have a good experience with it. Warning, though, PLEASE watch the baking time closely if you choose to give this recipe a try. <br/>Thanks anyway. :)