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This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It's a natural fit for practically any get-together
Ingredients
For cake
* 5 ounces fine-quality unsweetened chocolate, chopped
* 2 1/4 sticks unsalted butter, softened
* 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
* 1/4 cup unsweetened cocoa powder (not Dutch-process)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 large eggs, at room temperature 30 minutes
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 2 cups sour cream
For frosting
* 1 cup sugar
* 6 tablespoons all-purpose flour
* 6 tablespoons unsweetened cocoa powder (not Dutch-process)
* 1 1/2 cups whole milk
* 4 ounces fine-quality unsweetened chocolate, finely chopped
* 1 tablespoon pure vanilla extract
* 6 sticks (1 1/2 pound) unsalted butter, at room temperature
* Equipment: 2 (8- by 2-inch) round cake pans
* 5 ounces fine-quality unsweetened chocolate, chopped
* 2 1/4 sticks unsalted butter, softened
* 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
* 1/4 cup unsweetened cocoa powder (not Dutch-process)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 large eggs, at room temperature 30 minutes
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 2 cups sour cream
For frosting
* 1 cup sugar
* 6 tablespoons all-purpose flour
* 6 tablespoons unsweetened cocoa powder (not Dutch-process)
* 1 1/2 cups whole milk
* 4 ounces fine-quality unsweetened chocolate, finely chopped
* 1 tablespoon pure vanilla extract
* 6 sticks (1 1/2 pound) unsalted butter, at room temperature
* Equipment: 2 (8- by 2-inch) round cake pans
Directions
Make cake:
Preheat oven to 350
Preheat oven to 350
