Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting

Recipe by Vino Girl




  • 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.