Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Sugar

  2. 1 cup 237ml Buttermilk

  3. 2/3 cup 157ml Vegetable oil

  4. 2 Eggs

  5. 1 teaspoon 5ml Vanilla

  6. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  7. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder

  8. 1 1/4 teaspoons 6 1/3ml Baking soda Frosting

  9. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

  10. 2 oz 56g Unsweetened chocolate - chopped

  11. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa powder

  12. 2 teaspoons 10ml Vanilla

  13. 2 cups 396g / 13oz Powdered sugar

  14. 2/3 cup 157ml Sour cream - more or less

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Food Cake: Preheat oven to 350 degrees. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.) Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.) For Frosting: Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting. This recipe yields 8 servings.


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