When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind. Everybody should make it at least once. I feel that the salt and sour cream help offset ina garten blueberry muffins added sugar a little bit.
The added sour cream also makes for a slightly softer frosting that doesn’t go quite as crusty over time as a plain buttercream frosting tends to do. Chocolate layer cake with chocolate frosting. One of my favorite ways to decorate any chocolate surface is with chocolate shavings: just take a bar of chocolate and a vegetable peeler and peel off little curls. If your chocolate is dry you can microwave it for a few seconds to soften it so that you can get it to curl beautifully. Chocolate sprinkles look pretty on a chocolate cake, you can decorate the top, or press them into the sides. If it’s the season, pop some berries on top, strawberries and raspberries are perfect. Arrange malted milk balls or other chocolate candy around the perimeter of the cake.
Serving a slice of Ina Garten’s Chocolate Cake. Don’t worry if there are crumbs showing. Then, refrigerate the cake for at least 15 minutes. This sets the frosting and effectively locks all those crumbs in place before you move on to your next coat of frosting, so they won’t be floating around and getting in your way! When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind. I used half-and-half, which worked fine, too! Whisk all the dry ingredients together well in a large bowl.
In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin. Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting. Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth. Whisk the sour cream into the partially cooled melted chocolate.
This both cools down the chocolate and warms up the sour cream so that both are more-or-less room temperature before adding to the butter mixture. Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined. If your frosting seems a little too loose, you can refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give it a good stir before frosting the cake. Recipe lightly adapted from Ina Garten. The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland. Sue Moran The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul.
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