Luscious Chocolate Layer Cake

INGREDIENTS:

For the cake:

• 1.5 cups all-purpose flour

• 1 t.easpoon baking powder

• 1/2 teaspoon baking soda

• 4oz. unsalted butter

• 1 cup granulated sugar

• 1 cup light brown sugar

• 1 teaspoon pure vanilla extract

• ¾ cup dark cocoa powder

• ¼ cup canola oil

• ½ cup sour cream

• 2 large eggs

• 1 cup hot water

INSTRUCTIONS:

1. Preheat the oven to 350 and prepare 2-8inch layer cakes with parchment paper or grease them lightly with oil.

2. Place the dry ingredients other than the cocoa in a medium size mixing bowl and set aside

3. Cream the butter, sugar and vanilla in a medium size bowl with an electric mixer on medium high until light and fluffy,  1- 2 minutes  Scrape the bowl with a rubber spatula.

4. Add the cocoa and beat until fully incorporated, about 10 seconds. Scrape the bowl again, with your rubber spatula

5. Add the oil and continue beating on medium speed for 8-10 seconds until it is incorporated. Scrape the bowl with the rubber spatula

6. Add sour cream and beat until blended; scrape the bowl.

7. Add eggs and mix on medium speed until the batter appears fluffy, 40-50 seconds, stopping the mixer half way through to scrape the bowl with a rubber spatula

8. Fold half the dry ingredients into the butter mixture with the rubber spatula and mix on low to blend for several seconds, then scrape the bowl

9. Add half the water still blending on low until almost incorporated. Then add the second half of the dry ingredients and continue to beat on low. Scrape the bowl.

10. Add the rest of the water and beat on medium speed for about 5 seconds Remove the bowl from the mixer and finish the blending by hand with the rubber spatula scraping the sides as you blend.

11. Divide the batter evenly into the two baking pans and bake until the center of the layer springs to the touch and a knife inserted in the center comes out clean, 30-35 minutes.  Cool the layers, then frost with Creamy Dreamy Chocolate Buttercream

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For Creamy, Dreamy Chocolate Buttercream

INGREDIENTS: 

• ¾ cup heavy cream

• 6 oz. 72% chocolate

• 2T dark cocoa

• 2 sticks (8oz.) unsweetened butter at room temperature

• 1 t. pure vanilla extract

• ¾ cup confectioner’s sugar

INSTRUCTIONS:

1. Heat cream but do not boil

2. Turn off heat under cream and add chocolate and cocoa. Whisk until chocolate is melted and cocoa is incorporated

3. Cool this mixture in the refrigerator till cool or at least room temperature (will be texture of ganache), about 20 minutes

4. Cream the butter and confectioner’s sugar in a medium size mixing bowl with a paddle attachment until it is light and fluffy, about 4 minutes

5. Add the cooled chocolate a bit at a time and continue to beat the mixture until it is and creamy and fluffy, 2-3 minutes, scraping the sides of the bowl a couple of times with a rubber spatula.

6. Frost the layers inside and out until you have a beautiful layer cake.

Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.