Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 3 tablespoons buttermilk
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted and cooled
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup sugar
• 6 ounces milk chocolate, finely chopped (1 cup)
• 3 ounces bittersweet chocolate (1/2 cup) or 3 ounces semisweet chocolate, finely chopped (1/2 cup)
• 1/4 cup sour cream, plus
• 3 tablespoons sour cream, at room temperature
• 1 pinch salt

Recipe

• 1 preheat the oven to 325°f.
• 2 grease and flour the insides of two 14-14.5 ounce cans.
• 3 place the cans on a baking sheet, and set aside.
• 4 whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
• 5 gradually pour the melted butter into the buttermilk mixture, whisking constantly.
• 6 sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
• 7 add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• 8 divide the batter between the prepared cans.
• 9 bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• 10 place the cans to a wire rack to cool for 15 minutes.
• 11 run a knife around the edge of each can and invert them to release the cakes.
• 12 turn the cakes upright and let them cool completely on the rack.
• 13 meanwhile, make the frosting: place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (may also do this in the microwave.).
• 14 let the chocolate mixture cool for 5 minutes. then add the sour cream, vanilla, and salt, and whisk to blend well.
• 15 let the frosting cool to room temperature, stirring it occasionally.
• 16 when frosting and cakes have cooled, cut each cake in half horizontally.
• 17 spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
• 18 frost the top and sides of the cake.
• 19 repeat with the remaining cake and frosting.
• 20 store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.