Chocolate Cake 12 (Sour Cream)
Ingredients
- 113 g butter (unsalted) (1 stick)
- 16 g cocoa powder (2 T)
- 1/2 c water
- 130 g Flour (Cake) (1 cup)
- 220 g sugar (1 cup)
- 1/4 t salt
- 1 egg (beaten)
- 1/4 c sour cream
- 1/2 t baking soda
- Frosting:
- 57 g butter (unsalted) (4 T)
- 2 T cocoa powder
- 3 T evaporated milk (9g dry milk + 2 T water)
- 1/2 lb Sugar (Icing)
- 1/2 t vanilla extract
- pinch Salt (Table)
- 3/4 c chopped pecans
Method
In a sauce pan, add butter, cocoa, and water; heat to boiling.
In large glass bowl mix the flour, sugar, and salt.
Pour the liquid mixture into the flour mixture and beat with an electric mixer at medium-high speed for one minute. Continue beating but reduce mixer speed to medium, gradually blending in egg, sour cream and baking soda. Afterwards, turn speed back to medium high and beat 2-3 min longer. Pour batter into greased and floured (11" x 8" x 1") half-sheet pan and bake in 400F / Gas 6 oven until springy (about 20 minutes).
For the frosting:
Melt butter in saucepan with cocoa. Add evaporated milk. Stir and cook on low heat until mixture slightly thickens. Pour into mixing bowl. Add icing (powdered) sugar, vanilla, and dash of salt. Beat with electric mixer until smooth and creamy. Stir in pecans and spread on cake.
Notes
SJ Note 25 Sept 2010: Good chocolate cake, best yet. Cake could be more chocolatey, and thicker. It definitely needs the chocolate frosting for the chocolate flavor to really come through. We made the frosting without the pecans, but I'd recommend using them to anyone who can have them. Also, note that while the frosting is on the stove, it does look very gloppy and like something has gone wrong, but persevere and it will turn out alright. Store this in the fridge; we think that it upset our stomachs after eating it the second night when it'd been stored at room temperature.