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Aurora's Chocolate Velvet Birthday Cake Recipe

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This recipe for Aurora's Chocolate Velvet Birthday Cake is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. semisweet choc. chips
1/2 c. butter, softened
1 (16 oz.) pkg. light brown sugar
3 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton sour cream
1 c. hot water
2 tsp. vanilla
Filling:
1/2 c. butter
1/3 c. milk
3 T. cocoa
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla
Frosting:
4 c. whipping cream
1 tsp. vanilla
1/2 c. sugar
Directions:
Directions:
Oven: 350º ~ Yield: 1 (3-layer) cake or about 3 dozen cupcakes
Heat chocolate chips in a microwave safe bowl until melted, 30 second intervals for about 1 1/2 minutes. Do not stir until finished microwaving. Chips should retain a glossy sheen and some of their original shape. Beat butter and sugar about 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Add to chocolate mixture alternatively with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add 1 c. hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon into 3 greased and floured, round cake pans. Bake 25 minutes. (If using paper-lined muffin pans, fill two-thirds full; bake 18 minutes). Cool in pans on a wire rack for 10 minutes; remove from pans; cool completely on wire rack.

Filling: Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Stir until of spreading consistency; pour half over first cake layer. Spread with 1 cup whipped cream. Add second layer and repeat. Frost top and sides with remaining whipped cream. Store in the refrigerator.

 

 

 

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