Ingredients Jump to Instructions ↓

  1. 1 1/2 (180g) cup all purpose flour

  2. 3/4 cup (60g) unsweetened cocoa powder

  3. 1 1/2 teaspoons baking powder

  4. 3/4 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1 cup (225g) unsalted butter, room temperature

  7. 1 1/3 cup (250g) light brown sugar

  8. 3 eggs, room temperature

  9. 1 cup sour cream

  10. 1/3 cup water

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees with the rack positioned in the center. Grease and flour two 9″ round cake pans, tapping out excess flour. You can also use one 9″ cake pan and bake the cake longer, slicing it in half to make the layers, or an 8″ and 9″ cake pans to have tiered levels, as I did. Sift together flour, cocoa powder, baking soda, baking soda and salt. In a separate bowl, cream the butter and sugar together until light and fluffy, then add the eggs, one at a time, beating well after each addition. Add the sour cream, water and vanilla extract and stir to combine. Incorporate the dry ingredients into the wet ingredients and mix well. Divide the batter between the two pans and smooth the tops of each cake. Bake until a toothpick can be inserted into the center of the cakes and come out clean, about 25-30 minutes. Remove from the oven and cool slightly before turning onto cooling racks to cool completely. To prepare the icing: Melt the chocolate and butter over a double boiler (a heat-resistant bowl atop a small pot of hot water will suffice), stirring until smooth. Remove from the heat and stir in the sour cream and vanilla, then whisk in the icing sugar until you have a firm and spreadable icing. Spread a thin layer of the icing on the bottom layer of the cake and top with the other cake layer. Spread the remaining icing over the surface of the cake and dot with decorative rossettes, if desired.


Send feedback