4 oz Unsweetened chocolate
2 cup Sugar
1 1/2 cup Sifted all-purpose flour
3/4 tsp Baking soda
1/2 tsp Salt
1 cup Strong brewed coffee -or-
5 tsp 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
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From: ae6854@csc.albany.edu (ELKORDY ANGELA B.)
Date: Wed, 19 Jan 94 16:57:40 GMT
A great basic chocolate cake! Use cake flour for best results. Rosie's Famous Chocolate Sour-Cream Cake Layers, from Rosie's Bakery: All-Butter, Fresh Cream Sugar-Packed No-Holds- Barred Baking Book (says it all!)
1. Preheat the oven to 345 degrees F. Lightly grease two 8" 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 (I use the microwave).
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, 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 plans 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. Try with raspberry preserves in the middle with chocolate icing on top.
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