Ingredients: |
Ingredients: 1/2 c. unsweetened cocoa powder
1/2 c. boiling water
2 1/4 c. sifted all-purpose flour or cake flour
1 1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. vegetable shortening or butter
1 3/4 c. sugar
1 tsp. vanilla extract
2 eggs
1 1/3 c. sour cream
Chocolate frosting:
6 oz. semisweet chocolate, chopped
2 T. water
1/2 c. sugar
4 egg yolks
3/4 tsp. vanilla extract
1 cup unsalted butter, cut into small pieces, at room temperature
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Directions: |
Directions:Preheat oven to 350º. Grease and flour 2 9-inch round cake pans. In a small bowl, whisk together the cocoa and boiling water until smooth. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the shortening, sugar, and vanilla with an electric mixer until "sandy" textured. Add the eggs one at a time, beating well after each addition. On low speed, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour. Add the cocoa mixture and blend well. Divide the batter between the prepared pans. Bake for 40 minutes, or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 20 minutes. Remove from pans and allow to cool completely.
Chocolate Frosting:
Melt chocolate with the water, whisking until smooth. Transfer to a large bowl. Separately, mix the sugar and egg yolks and heat over medium/low heat, whisking constantly, for 3-5 minutes, until the sugar is dissolved and the mixture is pale and thick. Stir into the melted chocolate, then add the vanilla. (Steps 1 and 2 can be done in double boiler over simmering water to avoid burning or overcooking the chocolate/egg mixture.) With an electric mixer, beat the frosting on high speed for 3 minutes, or until cooled to room temperature. Beat in the butter, one piece at a time, beating until smooth after each addition, until well mixed. Spread approximately one cup of the chocolate frosting on top of first cake layer. Top with remaining cake layer. Frost top and sides with remaining frosting. |
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