Categories: Dessert

Ingredients

• Cake
• 1/2 cup (1 stick) unsalted butter
• 4 oz unsweetened chocolate, broken up
• 2 1/2 cups all purpose flour
• 2 1/4 cups sugar
• 1 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 cups sour cream
• 3 eggs
• 2 tsp vanilla extract
• Frosting
• 4 oz unsweetened chocolate, broken up
• 1/2 cup solid vegetable shortening
• 1/2 cup unsalted butter, softened
• 1/4 cup sour cream
• 1/3 cup milk
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 box (1 pound) confectioners’ sugr
• 1/2 cup cocoa powder

Directions

1. at oven to 350. Grease and flour three 9-inch round cake pans.

2. Cake: In a glass bowl, melt butter and chocolate together in microwave on high until melted an smooth, 1 to 1 ½ minutes, stirring halfway through. Set aside. On low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl until blended.

3. Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.

4. Bake at 350 for 40 minutes or until cake layers spring back when pressed.

5. Cool layers in pans on rack 10 minutes. Remove cakes to rack to cool.

6. Frosting: In a small glass bowl, melt chocolate in microwave on high for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-sized bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.

7. Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup frosting. Top with remaining layer. Frost top and sides, swirling decoratively.

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