Devil's Food Cake with Chocolate-Sour Cream Frosting
Tiana Tozer
ingredients
- Devil’s Food Cake
- 2/3 cup unsweetened nonalkalized cocoa powder
- 2/3 cup boiling water
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- Chocolate-Sour Cream Frosting
- 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
- 3 bars (1.5 ounces each) Godiva Milk Chocolate, coarsely chopped
- 2 tablespoons unsalted butter, cut into cubes
- 1/2 cup sour cream
directions
- 1
To make cake - preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line each with parchment paper.
- 2
Place cocoa in a medium bowl. Slowly whisk in boiling water to make a smooth paste. Blend in vanilla extract. Coll to room temperature. Sift flour, baking soda and salt and set aside.
- 3
Beat butter and sugars until light and fluffy, using electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture.
- 4
Stir in four mixture alternately with sour cream, beginning and edning with flour mixture. Spread batter in prepared pans. Bake for 30 to 35 minutes or until the center is just firm to the touch. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Carefully remove parchment paper and cool completely on wire racks.
- 5
To make the chocolate-sour cream frosting - Place chocolate and butter in microwave-safe bowl. Microwave on high (100% power) for one minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
- 6
Add sour cream, a little at a time, whisking until smooth after each addition. Let frosting stand for 30 minutes to one hour or until cooled, thickened and of spreadable consistency.
- 7
Once cake is cool frost.
Source: Godiva
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