Mom's double dutch chocolate cake

10 Servings

Ingredients

Quantity Ingredient
2¼ cup Flour
1¼ cup Baking soda
1 teaspoon Salt
2¼ cup Firmly packed dark brown
Sugar
1 cup Butter -- melted
½ cup Unsweetened cocoa
1 cup Water
2 Eggs
1 tablespoon Vanilla extract
⅔ cup Sour cream
Chocolate Frosting-----
14 ounces Semisweet chocolate
1⅓ cup Sour cream -- at room temp.
½ teaspoon Vanilla extract
½ cup Unsalted butter

Directions

1. Preheat oven to 350 degrees F. Line bottom of two 8-inch-diameter cake pans with parchment paper, or butter and flour bottoms and sides. 2. Sift together flour, baking soda, and salt; set aside. In a small saucepan over low heat, melt brown sugar, butter, and cocoa in the water; cool slightly.

In a large bowl, stir together eggs, vanilla, and sour cream. Add cocoa mixture to egg mixture, then stir in sifted flour mixture. Divide evenly between prepared cake pans. 3. Bake until cake is dry on top and a wooden skewer inserted 2 inches from edge comes out clean (30 to 35 minutes). Cool 10 minutes. Slip a knife around edge of each cake pan, invert cakes onto a cooling rack, and cool completely. 4. Place one cake layer on an 8-inch cardboard cake round or serving dish. Spread layer with ¾ cup frosting.

Top with second layer and frost top and sides of cake. Chocolate Frosting: Fill a large skillet with water to a depth of 1-½ inches and bring to a boil. Chop semisweet chocolate into pea-sized pieces and place in a metal mixing bowl. Turn off heat under skillet, place mixing bowl of chocolate in hot water, and stir until chocolate is melted. Stir in sour cream, vanilla, and butter until smooth. Let rest at room temperature until spreading consistency (15 to 30 minutes), stirring occasionally. Makes about 2-½ cups.

Recipe By : the California Culinary Academy File

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