This is my all-time favorite chocolate cake recipe to make for special occasions. I top it with chocolate ganache and make homemade chocolate frosting to complete the fantasy in sugar. Make it even more decadent by adding mint chocolate covered strawberries!!!!
Here's a picture done with the chocolate sour cream pound cake. This baby shower cake was done as a gift for Jasmine Webb Vakerics. It was taken by Goodhart Photography. The complete story is at http://www.goodhartphotography.blogspot.com./
Chocolate Sour Cream Pound Cake
by Softasilk Cake Flour
2-1/2 cups sugar
1-1/2 cups butter or margarine, softened
5 large eggs
3-1/3 cups Softasilk cake flour
½ cup baking cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
¼ cup boiling water
2 teaspoons vanilla
1. Heat oven to 325 degrees. Grease and flour 3 cake pans. (I've used 9" and 10" round cake pans lined with parchment circles, sprayed with butter/flour mixture and just spread the batter evenly between the three or you can use an angel food/tube pan. A scale works well for making sure you evenly distributing the batter between pans.)
2. Beat sugar and butter with an electric mixer on high speed until fluffy; beat in eggs, one at a time.
3. Mix flour, cocoa, baking soda and salt. Beat in flour mixture alternatively with sour cream, beating after each addition until batter is smooth, beginning and ending with flour mixture. Stir in boiling water and vanilla. Spread into pan(s).
4. Bake 30-40 minutes in 9" or 10" cake pans or 1-1/2 hours or until toothpick inserted into center comes out clean. Cool 10 minutes in pan before removing to cooling rack to completely cool.
½ cup water
½ cup sugar
Combine water and sugar in a saucepan. Stir until sugar is completely dissolved in the water. Bring to a boil and then remove from heat. Let completely cool. Use a candy mold bottle to apply to your cake if you want to keep it super moist for a couple days. Allow the sugar syrup to be completely absorbed into the cake before applying the ganache.
1 (11.5 oz. package) Ghirardelli bittersweet chocolate chips, 70% cacao
1-1/3 cups liquid whipping cream
1 tbsp vanilla or Grand Marnier liqueur
Put chips in a large bowl; set aside. Heat whipping cream until it starts to boil. Remove from heat (or microwave) and pour over chips making sure all of the chips are completely covered. Let sit for several minutes. Add vanilla or liqueur to your mixture. Using a whisk, beat the mixture until completely smooth. It is ready to be used on top of cakes now. Let the ganache covered cake set until the ganache is firm before frosting the layers. Use your leftover ganache to make truffles after it becomes firm in the refrigerator.
1/2 cup butter
1/4 cup Crisco shortening
1/3 cup unsweetened cocoa powder
2-1/3 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.