Burning Love Chocolate Cream Cake
Ingredients
Cake
- 3 unsweetened chocolate squares
- 2¼ cups sifted flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter or margarine, softened
- 2¼ cups firmly packed light brown sugar
- 3 eggs
- 1½ teaspoons vanilla
- 1 cup sour cream
- 1 cup boiling water
Whipped Cocoa Cream
- ⅔ cup confectioner's sugar
- 1 teaspoon vanilla
- 1 pint heavy cream
- ½ cup unsweetened cocoa powder
Directions
Cake
- Melt chocolate in a small bowl over boiling water and cool.
- Grease and flour two 9x11½-inch pans.
- Tap out excess flour.
- Sift flour, baking soda and salt onto waxed paper.
- Preheat oven to 350 °F.
- Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
- Beat in vanilla and cooled chocolate.
- Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
- Stir in water (batter will be thin).
- Pour into pans.
- Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
- Cool in pans 10 minutes, then turn on wire racks and cool completely.
- Split each layer in half crosswise to make 4 thin layers.
- Fill and frost with Whipped Cocoa Cream.
- Refrigerate.
Whipped Cocoa Cream
- Combine listed ingredients in a chilled medium size bowl.
- Whip ingredients in chilled medium bowl with chilled beaters until stiff.
- You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.