Rosie’s Famous Sour-Cream Cake Layers by micki/nm

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Rosie's Famous Sour-Cream Cake Layers
Submitted by micki/nm on September 07, 2004 at 9:29 pm

DESCRIPTION
Rosie's Famous Sour-Cream Cake Layers

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
(from Rosie's All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg)

Judy Rosenberg says, "I've read that chocolate contains a chemical similar to the one our bodies produce when we fall in love. This doesn't surprise me because I've never had any doubt that chocolate has transcendent powers. I wish my readers all the love they need, but in a pinch I offer this recipe. Baking the layers a bit below 350 degrees F keeps them moist. In my well-considered opinion, these are the perfect chocolate layers: dark and not too sweet compared to other chocolate cakes, quintessentially American."

4 ounces unsweetened chocolate
2 cups sugar (I use fine baking sugar)
1-1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee or 3 teaspoons instant coffee powder dissolved in 1 cup hot water
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature

1. Preheat the oven to 345 degrees F. Lightly grease two 8-inch layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.

2. Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat.

3. Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.

4. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.

5. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.

6. Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.

7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

8. Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.

9. Cool the layers in the pans on a rack before frosting.

Makes 12-16 servings when frosted

My notes: I use extra fine sugar. Be very careful not to overbake.

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