French Chocolate Buttercream Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
2 large eggs
1 1/3 cup granulated sugar
2 ounces unsweetened chocolate broken into pieces
3/4 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup milk
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a large mixing bowl, beat eggs at high speed for one minute. Continue beating, adding sugar very slowly for about 7 minutes. Melt chocolate with butter. Drizzle melted chocolate mixture into egg mixture, beating at low speed until blended. Add sour cream and vanilla. Beat at low speed until thoroughly blended. Sift together flour, cocoa and baking soda. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to the chocolate mixture alternating with the milk, about 1/3 cup at time. Stop as necessary to clean sides of bowl with a spatula. Beat until well blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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