I never give up the chance to try a good chocolate cake recipe and I have come across some really good recipes that yield fantastic results. But that does not keep me from trying out new ones and I am so glad that I tried out this recipe for my husband's birthday. The cake was lovely, moist, chocolatey and delicious! The kids liked the cake, my husband liked it too and I was already looking for another chance to make it.
For the first time in several years, I was with my father for his birthday this year. I wanted to make something that he would enjoy and since my dad likes chocolate (almost) as much as I do, I decided to make the best chocolate cake that I knew how to make :) After all the best dads in the world deserve the best cakes for their birthday. It is my way of thanking both of them for the wonderful fathers they are, for me and my kids.
I don't have enough ways of thanking all the people who post recipes on the allrecipes website and to the people who review them as well, sharing insights into making things work and what works better. This is a very good cake and all I can say is thanks for posting the recipe. I did make a couple of modifications - I used butter instead of margarine, light sour cream instead of regular sour cream and substituted coffee for the boiling water. I have tried using hot brewed coffee and adding instant coffee granules to hot water and both work very well. I even used light sour cream for the frosting and the resulting frosting was smooth and creamy and the light sour cream was not noticable.
Ingredients
CAKE:
3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups lite sour cream
1 1/3 cups boiling water + 1 tablespoon instant coffee granules (or 1 1/3 cup hot brewed coffee)
FROSTING:
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
3 (1 ounce) squares semisweet chocolate
5 cups confectioners' sugar
1 cup lite sour cream
2 teaspoons vanilla extract
3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups lite sour cream
1 1/3 cups boiling water + 1 tablespoon instant coffee granules (or 1 1/3 cup hot brewed coffee)
FROSTING:
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
3 (1 ounce) squares semisweet chocolate
5 cups confectioners' sugar
1 cup lite sour cream
2 teaspoons vanilla extract
Directions
1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.2. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in coffee until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes.
3. Cool in pans 10 minutes; remove to wire racks to cool completely.
4. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
For details on frosting technique, see here. The pictures below also aim to speak (a thousand) words on how it can be done. Placing strips of foil/parchment paper under the edges of the cake is a great way of making sure that the tray on which the cake is being decorated stays clean and the cake has very neat edges.
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