Sour Cream Dark Chocolate Cake

Ingredients

• Servings: 1
• 1 cup unsweetened cocoa powder
• 1 cup boiling water
• 2 1/2 cups white sugar
• 1 cup canola oil
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• frosting:
• 2 cups unsalted butter, slightly softened
• 2 cups confectioners' sugar
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch round baking pans.
• dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. stir vanilla extract into creamed mixture.
• sift flour, baking soda, baking powder, and salt together in a separate bowl. mix flour mixture and sour cream alternately into the creamed mixture. beat cocoa mixture into batter until incorporated. pour batter into the prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. wrap cakes in plastic wrap and store in refrigerator.
• beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• place one cake on a serving plate; spread 1/4 the frosting on the top of cake. place second cake on the frosting layer; spread 1/4 the frosting on second cake. place the third cake atop the second cake. spread the remaining frosting on the top cake and around sides of entire layer cake.