Last week was Andy’s birthday, and while he wasn’t home on his birthday, I did promise him a cake when he arrived home on Friday.  I asked what kind he would like, expected to hear him say carrot, but was surprised when he decided that he wanted a chocolate cake with chocolate frosting.  And pleased, I’ll readily admit to, I can always gear myself up for a chocolate cake.  I spent some time flipping through cookbooks, trying to decided which cake to make, when I found a recipe for Sour Cream Chocolate Cake.  The recipe was pretty straightforward, and really, only the first step struck me as different.  That first step called for combining cocoa and boiling water, and stirring together.  I don’t know what I expected upon doing that, but when the end result was something that looked very much like melted chocolate, I had high hopes for this cake.  The addition of sour cream, I knew, was going to result in a moist cake.

Where I went back and forth was the frosting.  Do I try the frosting as written?  Or do I make my own chocolate frosting?  Curiosity won out, and I made the rather interesting sour cream frosting.  That began with melting chocolate chips and butter together, then stirring in sour cream and vanilla, and then beating in powdered sugar. The frosting tasted fantastic out of the bowl.  I gave the kids the beaters to lick off, and they both came back and dunked the beaters in the frosting a second time for more.  Upon assembly, I was surprised at how grand this cake looked.  Three layers all the sudden was a lot of cake. The frosting spread like a dream, but because it was made with sour cream, I decided the cake needed to be stored in the fridge.

Can I say that this cake cut amazingly?! The frosting firmed up, and chilling the layers helped the knife glide through perfectly, and we all sat down to these rather impressive slices of cake.  The frosting itself developed a fantastic fudgy texture, slightly chewy, tangy from the sour cream, and overall delicious.  The cake was not as moist as I’d anticipated, but paired with the frosting, I thought it rather perfect.  And rich.  Three sticks of butter and an entire 16 ounce carton of full-fat organic sour cream went into this cake, and no one could finish that first slice of cake.  But oh, it was a very good chocolate cake.  It is quite rich to be served after a full dinner, but the next day we had some with coffee in the afternoon- and that was perfect.  If you’re looking for an impressive homemade cake to make sometime- this is the one you’re looking for.  It’s delicious and impressive, and rather easy to make as well.

Sour Cream Chocolate Cake

from The Taste of Home Cookbook

1 cup baking cocoa

1 cup boiling water

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups cake flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream

FROSTING:

2 cups semisweet chocolate chips

1/2 cup butter

1 cup sour cream

1 teaspoon vanilla extract

4 1/2 cups confectioners’ sugar

1. Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.