The Best Mahogany Cake With Sour Cream Chocolate Frosting

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Dissolve soda in buttermilk; set aside.
  • Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
  • Stir in the vanilla.
  • Pour batter into 2 greased and floured 9 inch round cake pans.
  • Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
  • Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
  • For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
  • Remove from heat, and beat until spreading consistency.
  • For the frosting, combine all ingredients, beating until smooth.
  • Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.
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