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16Ingredients
70Minutes
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Ingredients
US|METRIC
16 SERVINGS
- 3 oz. unsweetened chocolate (melted)
- 1 stick unsalted butter
- 2 1/4 cups light brown sugar (packed)
- 3 eggs
- 1 1/2 tsp. vanilla extract
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 1/4 cups Swans Down Cake Flour (sifted)
- 1 cup sour cream
- 1 cup boiling water
- 5 oz. semisweet chocolate
- 1/2 cup heavy whipping cream
- 1 cup unsalted butter (softened, 2 sticks)
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- 7 1/2 cups confectioners sugar (2 boxes @ 3 3/4 c. each)
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Directions
- Preheat oven to 350 ̊. Butter and lightly flour 3 - 8 inch layer pans. (Easy removal: butter pans, line pan bottoms with parchment paper, butter top of paper and lightly flour, shake out excess flour)
- Sift Swans Down® once, measure; set aside.
- Melt unsweetened chocolate in small microwave-safe bowl; stirring at 30 second intervals until melted (no longer than 1 minute). Stir until smooth; set aside to cool.
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Reviews(1)
Jenna 2 years ago
s tier chocolate cake. not too sweet and perfect chocolate flavor. i didn't have bakers chocolate, so i substituted 9 tbsp of cocoa powder mixed with vegetable oil spread to make my own bakers chocolate. i didn't make the included icing directions and instead used my great aunt's recipe for caramel icing.