Simple Chocolate Cake with Chocolate Buttercream Frosting
3 oz unsweetened chocolate, melted
1 stick unsalted butter
2 1/4 cups light brown sugar, packed
1 1/2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup sour cream
1 cup boiling water (or brewed coffee)
Preheat oven to 350 F. Butter and lightly flour 2 – 9 inch layer pans. Sift cake flour, then lightly spoon 2 1/4 cups cake flour into measuring cup.
Cream butter until smooth in large bowl. Add brown sugar and eggs. Beat with mixer until light and fluffy. Beat in vanilla extract and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating until smooth. Pour in boiling water, stirring with spoon until blended (batter will be very thin). Pour into prepared pans.
Bake approximately 30 minutes or until tester inserted into cake comes out clean. Cool in pans approximately 10 minutes.
May bake in 13 x 9 x 2 sheet cake or cupcake pans.
Chocolate Buttercream Frosting:
3 3/4 cups confectioners sugar
1 stick butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
2 oz. unsweetened chocolate, melted and cooled
Combine in a large bowl, confectioners sugar, butter, milk and vanilla.
Beat at medium speed 1- 2 minutes until creamy. Add chocolate and beat until well blended. If necessary add more milk 1 tablespoon at a time to reach desired spreading consistency.