Fudgy Chocolate Birthday Cake
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
64
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water1 cup
Vegetable Oil3 large
Egg1 tsp
Vanilla Extract1 cup
Sour Cream1 cup
Seedless Raspberry Jam3 tbsps
Unsalted Butter2 cups
Powdered SugarDirections:
1
Position rack in center of oven and preheat to 350°F
2
Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides
3
Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl
4
Using electric mixer, beat batter 2 minutes
5
Stir in 1 cup semisweet chocolate chips
6
Divide batter among prepared pans (about 1 3/4 cups batter for each)
7
Bake until tester inserted into center of cake layers comes out clean, about 25 minutes
8
Cool cake layers in pans on racks 15 minutes
9
Run small sharp knife between pan sides and cake layers to loosen
10
Turn out onto racks; cool completely
11
Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often
12
Remove from heat
13
Add remaining 3 cups semisweet chocolate chips and stir until melted
14
Add remaining 3/4 cup sour cream and 2 cups powdered sugar
15
Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes
16
Place 1 cake layer on platter
17
Spread 3/4 cup frosting over
18
Top with second cake layer
19
Spread 3/4 cup frosting over
20
Top with third cake layer
21
Chill cake until frosting sets slightly, about 15 minutes
22
Spread remaining frosting in swirls over top and sides of cake
23
(Can be prepared 1 day ahead
24
Cover with cake dome and let stand at room temperature
25
) Position rack in center of oven and preheat to 350°F
26
Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides
27
Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl
28
Using electric mixer, beat batter 2 minutes
29
Stir in 1 cup semisweet chocolate chips
30
Divide batter among prepared pans (about 1 3/4 cups batter for each)
31
Bake until tester inserted into center of cake layers comes out clean, about 25 minutes
32
Cool cake layers in pans on racks 15 minutes
33
Run small sharp knife between pan sides and cake layers to loosen
34
Turn out onto racks; cool completely
35
Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often
36
Remove from heat
37
Add remaining 3 cups semisweet chocolate chips and stir until melted
38
Add remaining 3/4 cup sour cream and 2 cups powdered sugar
39
Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes
40
Place 1 cake layer on platter
41
Spread 3/4 cup frosting over
42
Top with second cake layer
43
Spread 3/4 cup frosting over
44
Top with third cake layer
45
Chill cake until frosting sets slightly, about 15 minutes
46
Spread remaining frosting in swirls over top and sides of cake
47
(Can be prepared 1 day ahead
48
Cover with cake dome and let stand at room temperature)