Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting Recipes

CHOCOLATE SOUR CREAM FROSTING

Steps:

• In a microwave safe glass bowl, add butter and chocolate chips to the bowl. Heat for 30 seconds. Stir and heat an additional 30 seconds. Use a whisk or spatula to combine butter and chocolate until smooth. Set aside.
• In a large mixing bowl, add sour cream, cocoa powder, kosher salt, and melted chocolate mixture. Beat for one minute until smooth.
• Add in powdered sugar and vanilla extract. Beat until fluffy, about 3-5 minutes. Use on cupcakes or layer cake.

CHOCOLATE BIRTHDAY CAKE AND DOUBLE CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat the oven to 325°F.
• Grease and flour the insides of two 14-14.5 ounce cans.
• Place the cans on a baking sheet, and set aside.
• Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
• Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
• Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
• Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• Divide the batter between the prepared cans.
• Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Place the cans to a wire rack to cool for 15 minutes.
• Run a knife around the edge of each can and invert them to release the cakes.
• Turn the cakes upright and let them cool completely on the rack.
• Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
• Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
• Let the frosting cool to room temperature, stirring it occasionally.
• When frosting and cakes have cooled, cut each cake in half horizontally.
• Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
• Frost the top and sides of the cake.
• Repeat with the remaining cake and frosting.
• Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
• In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
• Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
• Mix together the bourbon and the simple syrup in a bowl. Set aside.
• For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
• Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
• Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. 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.