Double-Chocolate Cake

For the cake:
4 ounces bittersweet chocolate
1 teaspoon vegetable oil
2 ¼ cups flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 ½ cups milk

For the frosting:
12 ounces white chocolate chips
8 ounces sour cream
½ cup (1 stick) unsalted butter, softened
3 cups confectioners’ sugar
chocolate curls for garnish

To make the cake:
Preheat oven to 350°. Coat 2 round baking pans, 9" x 2" with nonstick spray. Line the bottoms with waxed paper, and spray the paper with nonstick spray.

  1. Break chocolate into a microwavable bowl; add oil. Microwave on high for 1 min.; stir until smooth. If necessary, give it an extra 15 seconds. Cool slightly.
  2. In medium bowl, mix flour, cocoa, baking soda, and salt. In a large bowl, beat butter and sugar on medium speed until fluffy, about 3 min. Add eggs one at the time, beating after each one. Beat in chocolate mixture and vanilla.
  3. Place vinegar into cup measuring cup. Add milk and stir until blended. On low speed, beat the flour mixture into the butter mixture, alternating with milk, beginning and ending with flour; beat for 1 min. Spread batter into pans.
  4. Bake at 350° for 35 min. or until a clean toothpick inserted into the top comes out clean. Cool cakes in pans for 15 min. on wire racks. Turn cakes out onto racks; cool completely, about 2 hours.

To make the frosting:

  1. Place white chocolate in a glass bowl, and microwave at 50% for 1 min.; stir. Microwave for another 30 seconds until melted and smooth. Cool slightly.
  2. With mixer, beat the sour cream and butter into the white chocolate until smooth. On low speed, beat in the sugar until blended; continue to beat until fluffy. If it is too soft, refrigerate for 10 min.
  3. Spread 1 cup frosting on top of one layer. Stack with second cake layer. Spread a thin coating of frosting around the sides of the cake. Refrigerate or freeze for 15 min., or until firm. Frost the sides and top with the remaining frosting; garnish with chocolate curls. Refrigerate until set, 20 min.
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