FOR CAKE LAYERS
1 1/2 c All-purpose flour
3/4 c Unsweetened cocoa powder;
-(not Dutch process)
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
1 c Sour cream
1/3 c Water
2 ts Vanilla
2 Sticks unsalted butter;
-softened (1 cup)
1 1/3 c Firmly packed light brown
-sugar
3 lg Eggs
-FOR FROSTING-
1 1/2 Sticks unsalted butter;
-softened (3/4 cup)
1 c Whipped cream cheese
4 oz Unsweetened chocolate;
-melted and cooled
1 ts Vanilla
2 1/2 c Confectioners’ sugar
Make cake layers:
Preheat oven to 350F. Grease and flour two 9-inch round cake pans, knocking
out excess flour.
Into a bowl sift together flour, cocoa powder, baking powder, baking soda,
and salt. In a small bowl whisk together sour cream, water, and vanilla.
In a large bowl with an electric mixer beat together butter and sugar until
light and fluffy. Beat in eggs, 1 at a time, beating well after each
addition. Add flour mixture to butter mixture in batches alternately with
sour cream mixture, beginning and ending with flour mixture and beating
until batter is blended well.
Divide batter between prepared pans and smooth tops. Bake layers in middle
of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake
layers in pans on racks 10 minutes before turning out onto racks to cool
completely. Cake layers may be made 1 week ahead and frozen, wrapped well
in plastic wrap. Thaw layers before proceeding with recipe.
Make frosting:
In a bowl with an electric mixer beat together butter and cream cheese
until light and fluffy. Add remaining ingredients and beat until combined
well.
Assemble cake:
Arrange 1 cake layer on a large plate and spread with about 3/4 cup
frosting. Top frosting with remaining cake layer. If making tepee birthday
cakes, stop here and reserve remaining frosting. If making conventional
layer cake, spread top and side of cake with remaining frosting.
Makes one 9-inch round double layer cake.
Yields
1 servings