Chocolate Cake

8 inch Triple Layer Sour Cream Cake (serves 12-16)

I have a massive sweet tooth for chocolate cake. But I can not justify spending $7.99 on a gourmet bakery slice chocolate cake so I used to treat myself to a surprisingly decadent chocolate cake slice for $2.99 at Safeway. Their cake was so delicious that if you blindfolded me I could not tell which slice was from where. I was very disappointed when safeway discontinued their triple chocolate torte.

This is my new go to cake recipe. The secret to moistness is Sour Cream.

Cake Ingredients

2 cups of all purpose flour
3/4 cups of dutch cocoa powder
2 1/2 cups of granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup of sour cream (this is what makes the cake SOOOOO moist!)
2 large eggs
1 1/2 cup of water
2 tablespoon of distilled white vinegar
1-2 teaspoon of pure vanilla extract

Instructions

Preheat oven 350°F. Grease two 8-inch cake pans.

Sift flour, cocoa powder, sugar, baking soda, and salt in a large bowl and set aside.

Using an electric mixer with a whisk attachment mix oil, and sour cream.

Add water and Beat.

Blend vanilla and vinegar and eggs.

Divide batter between pans and bake for 30-35 mins. Remove and cool on wirerack.

Sour Cream Chocolate Frosting

3/4 cup salted butter
3 3/4 cups of confectioners’ sugar (*I used about half)
1/2 cups unsweetened cocoa powder
3/4 sour cream
2 teaspoon pure vanilla extract
*a pinch of salt if you’re using unsalted butter

Instructions

Beat butter on medium for 2 minuets until creamy. Add confectioners’ sugar, cocoa powder, sour cream, salt, and vanilla. Beat on low speed for 30 secs, then high speed for 1 minute.

Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin, or a Tablespoon of cream if too thick.

Cream Cheese Frosting