Restaurant Recipes
Blue Willow Restaurant Chocolate Sour Cream Cake
Yield: 12 to 15 servings
Ingredients
Cake
- 2 cups all-purpose flour (448 grams)
- 2 cups granulated sugar (448 grams)
- 1/4 teaspoon salt (1 gram)
- 4 ounces unsweetened chocolate (112 grams)
- 1 cup water (240 ml)
- 1/2 cup butter (112 grams)
- 1 cup sour cream, at room temperature (240 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 1/2 teaspoons baking soda (6 grams)
- 2 beaten eggs
Chocolate Sour Cream Frosting
- 2 cups confectioners' sugar (400 grams)
- Pinch of salt
- 1 1/2 teaspoons vanilla extract (8 ml)
- 1/3 cup milk (80 ml)
- 4 ounces unsweetened chocolate (112 grams)
- 1/3 cup melted butter (80 ml)
Instructions
- Grease or line two 9 inch (23 cm) cake pans or one 9 x 13 inch (23 x 33 cm) pan. Heat oven to 350 degrees F (175 degrees C).
Cake
- In a mixer, combine flour, sugar and salt.
- Melt chocolate with butter and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla extract, baking soda and eggs and mix well for 2 minutes.
- Pour batter into pans and bake until wooden pick inserted in middle comes out clean. Bake for 30 minutes.
- Cool on rack for 10 minutes and unmold cake to cake rack to cool completely before frosting.
Chocolate Sour Cream Frosting
- In a mixer, combine confectioners' sugar, salt, vanilla extract and milk. Melt the unsweetened chocolate and add to confectioners' sugar mixture. Slowly add melted butter and beat to spreading consistency.
- Ice cake using about 1/2 cup (220 ml) of icing between layers.
Attribution
Blue Willow Restaurant, Tucson, Arizona