65 minutes
This rich and decadent chocolate cake is paired with a tangy sour cream frosting, providing a perfect balance of flavors for a truly indulgent dessert experience.
cups
cups
teaspoons
teaspoons
Cocoa Powder, Finest
cups
Unsalted Butter, Room temperature
0 oz
Large Eggs, Room temperature
each
teaspoons
cups
Semisweet Chocolate
0 oz
Light Corn Syrup
tablespoons
Confectioners’ Sugar, Sifted
cups
1. Prepare Oven and Pans
Begin by preheating your oven to the temperature that suits cake baking best. Generously grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper.
2. Make Cake Batter
In the bowl of your food processor, combine the all-purpose flour, sugar, baking powder, baking soda, and cocoa powder. Add butter, eggs, vanilla, and sour cream. Process until smooth.
3. Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-35 minutes, until a skewer comes out clean. Rest in pans for 10 minutes, then cool on a wire rack.
4. Prepare Frosting
Melt the semisweet chocolate with butter. Let cool for 5 minutes. Stir in the light corn syrup, sour cream, and vanilla. Gradually whisk in the confectioners' sugar until thick and creamy.
5. Assemble the Cake
Place one cooled cake layer on a plate lined with paper. Spread one-third of the frosting. Add the second layer and spread another third of frosting. Cover the sides with the remaining frosting.
6. Final Touches
Once the frosting has set, remove the paper strips to reveal a clean plate. The chocolate cake with its silky sour cream frosting is now ready to be served.
Comments (0)