Triple Chocolate Sour Cream Cake

This Triple Chocolate Sour Cream Cake is a chocolate lover’s dream!

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 1 oz. squares unsweetened baking chocolate, chopped

1 1/4 cups sugar

1 Tbsp. baking cocoa

1/3 cup boiling water

2 eggs

3/4 cup butter, softened

1/2 cup sour cream

1 tsp. vanilla extract

Icing:

1/2 cup heavy whipping cream

6 1 oz. squares bittersweet baking chocolate, chopped

Combine flour, baking powder, baking soda and salt in a mixing bowl, set aside. In a food processor or blender, mix chocolate, sugar and cocoa, process until crumbly. Add boiling water to chocolate mixture. Blend until chocolate melts. Break eggs into food processor and mix well. Add butter, sour cream and vanilla, process again. Place flour mixture into food processor, pulsing until all ingredients are well blended. Lightly grease and flour an 8 inch spring form pan, pour batter into pan. Bake at 350 degrees for one hour or until cake begins to pull away from sides of pan. Remove cake from oven, let cool on a wire rack. Remove cake from pan. Frost cooled cake with Icing.

To prepare Icing: Heat cream in a saucepan over medium heat, do not boil. Add chocolate and stir for one minute. Remove pan from heat and stir until chocolate is completely melted. Cool icing to a warm temperature, then spread on cake. Refrigerate cake to allow icing to set before serving.

Serves 10

 

 

 

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