This is a three layer, fairly dense, chocolate cake with a light whipped cream based frosting. It seems to taste even better on day two and three then it did on the first. It’s possible that it might taste great on the forth day, but we cannot verify that as it does not seem to last that long.
Ingredients:
Cake
- 1 cup unsalted butter
- 1 1/4 cups light brown sugar
- 4 eggs
- 2 tsp vanilla
- 1 cup sour cream
- 3 (4oz bars) Bakers German’s Sweet Chocolate
- 2 cups boiled water
- 4 cups all purpose flour
- 1 tsp salt
- 2 tsp baking soda
Frosting
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 cup heavy cream
- 2 tsp vanilla
Directions:
Place a metal mixing bowl and the whisk attachments for your mixer in the freezer for a couple of hours to chill. Preheat oven to 300 degrees. Grease and flour three 9 inch cake pans. Break up chocolate bars and place into very hot (nearly boiling) water and set aside. Using an electric stand mixer, begin by creaming the butter and brown sugar together. Add, one at a time, the eggs. Then add the vanilla and sour cream and mix. Sift together the dry ingredients and set aside. By now, the chocolate should be very soft. Stir the chocolate / water mixture together. With mixer on low, add the dry ingredients and the chocolate mixture to the batter in parts, 1/3 of each at a time and alternating between the two. Once all of the ingredients are added to batter, increase mixer speed briefly to blend batter stopping to scrape down the sides with a spatula. Be careful not to over mix though. Pour evenly into the three cake pans and place in over. Bake for aprox. 40 minutes or until toothpick comes out clean. Cool for a few minutes before turning pans upside down over a cooling rack to release cake. Cool cake completely before frosting.
When ready to frost, retrieve mixing bowl and whisk attachments from freezer. Add cream, cocoa, and sugar and beat on high until fluffy but not dry. I use a bread knife to cut the rounded top of two of the cake loaves, saving the third for the top layer. Use the frosting between layers and to cover cake. We refrigerate cake, but find it serves better at room temp.
Enjoy!
