Double Layer Chocolate Cake

Ingredientes

Cake

1 cup butter, softened

3 cups brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

2 2⁄3 cups all-purpose flour

3⁄4 cup baking cocoa

3 teaspoons baking soda

1⁄2 teaspoon salt

1 1⁄3 cups sour cream

1 1⁄3 cups boiling water

Frosting

1⁄2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

3 ounces semisweet chocolate, chopped

5 cups powdered sugar

1 cup sour cream

1⁄8 teaspoon salt

2 teaspoons vanilla extract

Instrucciones

Preheat oven to 350 degrees | Line three 9-inch cake pans with parchment paper

Cake

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk flour, cocoa, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Carefully, stir in water until blended.

Evenly pour cake batter between each cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

Frosting

In a large microwave-safe bowl, add butter and chocolates. Microwave in 15-second intervals, stirring after each interval until smooth. Cool slightly.

Add confectioners' sugar, sour cream, salt, and vanilla to the chocolate mixture and beat until smooth.

Spread frosting over layers, over top and sides.

Refrigerate leftovers.

Notas

This can also be baked in a 9 x 13 pan. Hot coffee can be substituted for hot water to make an espresso chocolate cake.