Chocolate Mocha Cake

February 16, 2011


(aka “Sour Cream Chocolate Cake,” Better Homes and Gardens Chocolate, pp. 13, 19, 1984, Meredith Corporation).

3 squares (3 oz) unsweetened chocolate
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1/2 cup sour cream
1 cup cold brewed coffee

Melt chocolate. Cool. Grease and lightly flour 2 round layer pans. Stir together flour, baking soda, salt. Beat butter with mixer about 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating well on medium speed. Stir in melted chocolate and sour cream. Add dry ingredients and the coffee alternately to beaten mixture, beating after each addition. Turn into prepared pans. Bake at 350 degrees for 30 – 35 minutes or till done. Cool 10 minutes, then remove from pans. Cool thoroughly, then fill and frost.

Whipped Chocolate Filling

In a 1-cup glass measure soften 1/2 tsp unflavored gelatin in 1 tablespoon cold water. Place cup in a saucepan containing about 1 inch water; stir over low heat till dissolved. remove saucepan from heat. In a small mixer bowl beat together 1 cup whipping cream, 3 tablespoons sugar, and 2 tablespoons unsweetened cocoa powder till slightly thickened. Add the dissolved gelatin all at once; beat till soft peaks form.

Cut each layer in half, horizontally so that you now have 4 skinny layers. Put filling between layers. Frost with Chocolate Sour Cream Frosting:

1 1/2 cups semisweet chocolate pieces
3 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla
3 1/2 cups sifted powdered sugar

Melt chocolate and butter together. Cool. Stir in sour cream and vanilla. Gradually add sugar. Cover and chill to store after frosting cake.


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