Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting Recipe

How to Make Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting

1. Preheat oven to 325°F (160°C).
2. Grease and flour the insides of two 14-15 ounce metal cans.
3. Place the cans on a baking sheet.
4. In a small bowl, whisk together 1/4 cup buttermilk, 1 large egg yolk, and 1 teaspoon vanilla extract.
5. Gradually pour in 1/4 cup melted unsalted butter, whisking constantly.
6. In a medium bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
7. Add 3/4 cup granulated sugar and whisk to combine.
8. Add the buttermilk mixture to the dry ingredients and whisk until just moistened.
9. Divide the batter evenly between the prepared cans.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cakes cool in the cans on a wire rack for 15 minutes.
12. Run a knife around the edge of each can and invert to release the cakes.
13. Let the cakes cool completely on the rack.
14. Meanwhile, make the frosting: In a double boiler (or heat-safe bowl set over simmering water), melt 4 ounces (113g) of semi-sweet chocolate, stirring occasionally, until smooth.
15. Let the chocolate cool for 5 minutes.
16. Stir in 1/2 cup sour cream, 1 teaspoon vanilla extract, and a pinch of salt until well combined.
17. Let the frosting cool to room temperature, stirring occasionally.
18. Once cooled, cut each cake in half horizontally.
19. Spread a layer of frosting (about 1/2 inch thick) on the cut side of one cake half, then top with the other half.
20. Frost the top and sides of each cake.
21. Repeat with the remaining cake and frosting.
22. Refrigerate in an airtight container. Bring to room temperature before serving.