Leia’s Birthday Chocolate Cake
Prep Time: 30 mins
Cook Time: 35 mins
Yield: 12-16 Slices
Published
Last Updated
Ingredients
Cake
- 1 cup butter, softened
- 3 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 2⁄3 cups all-purpose flour
- 3⁄4 cup baking cocoa
- 3 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄3 cups sour cream
- 1 1⁄3 cups boiling water
Frosting
- 1⁄2 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 5 cups powdered sugar
- 1 cup sour cream
- 1⁄8 teaspoon salt
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees | Line three 9-inch cake pans with parchment paper
Cake
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, whisk flour, cocoa, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Carefully, stir in water until blended.
- Evenly pour cake batter between each cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes before removing to wire racks to cool completely.
Frosting
- In a large microwave-safe bowl, add butter and chocolates. Microwave in 15-second intervals, stirring after each interval until smooth. Cool slightly.
- Add confectioners' sugar, sour cream, salt, and vanilla to the chocolate mixture and beat until smooth.
- Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Notes
You can bake the cake in a 9-by-13 cake pan as well.
You can sub out hot coffee for the hot water for an espresso-chocolate cake!
