Nearly everyone likes chocolate cake. This one has the deep, rich taste of unsweetened chocolate and sour cream. The light airy, raspberry divinity frosting is really a seven-minute frosting with added raspberry jam. Both the raspberries and the fluffy frosting complement the rich chocolate cake.
As with all cake recipes, it is important that the temperature of the ingredients is at room temperature. You may beat cold butter for about two minutes to bring that to room temperature. You will heat the chocolate with milk. By letting it cool for several minutes and then adding cold sour cream, the resulting mixture should be near room temperature.
Chocolate Sour Cream Cake with Raspberry Divinity Frosting
For the cake:
3 ounces unsweetened chocolate
1/2 cup milk
3/4 cup sour cream
1/2 cup butter
1 2/3 cups brown sugar
1/4 teaspoon salt
2 large eggs
2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
For the frosting:
3 egg whites
2 cups granulated sugar
1/2 cup cold water
1/2 teaspoon cream of tartar
1 cup seedless raspberry jam
1/2 teaspoon almond extract
For the cake
Prepare three eight-inch cake pans by greasing them and dusting them with flour.
Preheat the oven to 350 degrees.
1. Heat the chocolate and milk together in a small saucepan, stirring until the chocolate is melted. Remove the pan from the heat and stir in the sour cream. Set the mixture aside to cool to room temperature.
2. With the paddle attachment of an electric mixer, beat the butter at medium speed until it is smooth and creamy. Add the brown sugar and salt. Beat until it is light and fluffy.
3. Add the eggs one at a time, creaming after each. Beat at medium speed for eight to ten minutes or until it is light and fluffy.
4. Mix the flour, baking powder, and baking soda together.
5. Add about one-third of the dry ingredients to the creamed mixture. Mix until just combined. Do not over-stir or you may reduce the entrained air in the creamed mixture.
6. Add about one-half of the liquid ingredients and stir them in.
7. Add another one-third of the dry ingredients to the creamed mixture and mix until just combined.
8. Add the last of the liquid ingredients and stir them in.
9. Add the last of the dry ingredients to the creamed mixture and mix until just combined.
10. Place in pans, smooth the tops, and bake immediately for 25 minutes at 350 degrees or until a toothpick stuck in the center of the cake comes out clean.
11. Cool for five to ten minutes in the pans. Remove the cakes to wire racks to cool completely. Frost after cooling.
For the frosting
1. In the top of a double boiler, mix the egg whites, sugar, water, and cream of tartar. Whisk them together for thirty seconds or beat slow speed with an electric mixer.
2. Over boiling water, cook the mixture while beating constantly at high speed with your electric mixer. Continue for about seven minutes or until peaks begin to from.
3. Add the extract and jam. Continue beating until stiff peaks form. Frost the cake.
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Baker’s note: Use a good quality jam. If your jam has seeds in it, remove them by pressing the jam through a sieve. You can purchase gourmet seedless raspberry jam here.