Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:
1-1/4 cups all-purpose flour
2/3 cup unsweetened Dutch method cocoa powder
3/8 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain yogurt
16 Tablespoons (two sticks) unsalted butter, slightly softened
1-1/4 cups sugar
three giant eggs
1-1/2 teaspoons vanilla extract
Chocolate Sour Cream Frosting (see recipe link below)
Preparation:
Prepare 8-inch round layer cake pans by lining the bottom of each with a round of parchment paper. Lightly grease or spray the sides with vegetable oil.
All ingredients ought to be at room temperature.
Position the rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Sift the flour, cocoa, baking powder, baking soda, and salt together thrice. Set aside.
Merge the sour cream with 1/4 cup water and set aside.
Meanwhile, break the eggs in to a cup, add the vanilla and whisk to merge the whites and yolks. Beat the eggs in to the butter mixture gradually, taking 1-1/2 to two minutes, beating constantly.
In a medium to giant bowl with an electric mixer (using the flat beater or paddle in lieu of the whisk on heavy-duty stand mixers), beat the butter for a few seconds until creamy. Add the sugar in a steady stream and continue to beat (at high speed with a hand-held mixer or at medium speed with a stand mixer) until light and fluffy, about four minutes.
Cease the mixer and add third of the flour mixture to the bowl. Beat on low speed only until no flour is visible. Cease the mixer and add half of the sour cream. Beat only until blended. Repeat with half of the remaining flour mixture, then all of the remaining sour cream, and finally the remaining flour. Cease the mixer each time you add ingredients, then beat on low speed only to incorporate ingredients after each addition. Divide the batter between the prepared pans and spread evenly.
Bake until the cake starts to shrink away from the sides of the pan as well as a toothpick inserted in the middle comes out tidy, about 25 to 30 minutes. Icy the cake in the pan on a rack for five to ten minutes before un molding. Invert each layer on a rack and peel off the parchment liners. Turn the layers right side up and icy on the rack before assembling. Cake can be prepared to this point, wrapped well, and kept at room temperature for one to two days before using, or frozen for up to three months.
Turn one cooled cake layer upside down on a platter, if using, or corrugated cardboard cake circle. Spread about 2/3 cup of the frosting on top. Top with the second layer, right side up. Frost the top and sides with the remaining frosting. Store and serve at room temperature. Cake keeps at room temperature, in a covered container, for two to three days.
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