|Recipe Name:||Chocolate cake||Submitted by:||Ray|
|Preparation Time:||30-60 Minutes|
|Number of Servings:||12|
1 3/4 Cup(s) Cocoa Powder
1 3/4 Cup(s) Boiling Water
4 Ounce(s) Bittersweet Chocolate
1 Cup(s) Sour Cream
1 33/100 Tablespoon(s) Vanilla extract
3 Cup(s) All purpose flower
2 1/2 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
1 7/8 Cup(s) Butter, unsalted
1 3/4 Cup(s) Sugar
3/4 Cup(s) lightly packed Brown Sugar
Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.