The world outside is waking up, and new beginnings are everwhere. Just yesterday I saw robins, worms and the dreaded wasp, all going about their busy lives. I love Spring, to me it's a new start and I'm energized by the sun and warm days to come. I made this cake recently to celebrate a birthday and it was a beautiful cake, easy to make and delicious! The sour cream gives this cake its smooth, rich chocolate taste, dense yet it melts in your mouth. So go ahead, try a new hue, switch out an accent piece in your home, fill a vase with fresh tulips and make a turquoise frosted chocolate cake, you'll be glad you did.
Sour Cream Fudge Layer Cake
1 1/4 cups AP flour
1 cup cocoa (I used Hershey's)
2 tsps instant espresso or coffee powder
1 cup boiling water
1/2 cup sour cream
2 tsps vanilla extract
2 sticks unsalted butter, softened but still cool
1 3/4 cups granulated sugar
2 large eggs, room temperature
3/4 tsp baking soda
1/2 tsp salt (I use Kosher)
Adjust the oven rack to the middle position and heat the oven to 350 degrees. Generously grease two 9 -inch round cake pans and cover the bottoms with parchment paper. Grease the parchment rounds and dust the pans with flour, tapping out the excess.
Mix the cocoa and instant espresso powder in a small bowl; add the boiling water and mix until smooth. Cool to room temperature, then stir in the sour cream and vanilla. Beat the butter in the bowl of a standing mixer at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar; beat until the mixture is fluffy and light yellow, almost white, 3 to 5 minutes. Add the eggs 1 at at ime, beating 1 full minute after each addition. Whisk the flour, baking soda, and salt in a medium bowl. With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the cocoa mixture; mix until the ingredients are almost incorporated into the batter. Repeat the process twice more. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed; beat until the batter looks satiny, about 15 seconds longer.
Divide the batter evenly between the pans. With a rubber spatula, spread the batter to the pan sides and smooth the tops. Bake the cakes until they feel firm in the center or when a toothpick comes out clean, 23 to 30 minutes. Transfer the pans to wire racks; cool for 10 minutes. Reinvert the cakes onto additional racks; cool completely before frosting. *To avoid doming and bake perfectly flat cakes, wrap the cake pans in wet but not dripping towel strips. Works everytime.
Rich Vanilla Buttercream Frosting
Makes about 4 cups
4 large eggs
1 cup sugar
2 tsps vanilla extract
Pinch of salt
4 sticks unsalted butter, softened but still cool,
each stick cut into quarters
Combine the eggs, sugar, vanilla, and salt in the bowl of a standing mixer; place the bowl over a pan of simmering water. (Do not let the bottom of the bowl touch the water.) Whisking gently but constantly, heat the mixture until it is thin and foamy and registers 160 degrees on an instant-read thermometer.
Beat the eggs mixture at medium-high speed until light, airy and cooled to room temperature, about 5 minutes. Reduce the speed to medium and add the butter, one piece at at time. (After adding half the butter, the buttercream may look curdled; it will smooth out with additional butter.) Once all the butter isadded, increase the speed to high and beat 1 minute until light, fluffy, and thoroughly combined. Add drops of Americolor Turquoise gel coloring until you get the desired color you are looking for. (The buttercream can be covered and refrigerated up to 5 days.)
Assembly of the Sour Cream Fudge Layer Cake:
Place bottom layer face-up on a cake or thin cake board. Spread and smooth 1 cup frosting using a small palette knife. Repeat with second cake layer.
Spread a thin layer (also known as a crumb coat) all over cake using an the offset palette knife for the top and straight palette knife for the sides. Then, using a bench scraper, gently scrape off excess frosting from the cake, for a smooth finish. This works best while slowly spinning your rotating cake stand with one hand and holding the bench scraper with the other.
Refrigerate your cake for at least 30-60 minutes. Use remaining frosting to decorate your cake. Using a 1M tip and frosting bag make designs on your cake that make you happy. Add sprinkles or any other decorations that make you happy!
Source: Baking Illustrated