WORLD'S BEST CHOCOLATE CAKE

WORLD'S BEST CHOCOLATE CAKE image

Provided by TAMMY WADE

Time 50m

Number Of Ingredients 21

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1 stick unsalted butter
4 oz unsweetened chocolate broken up
2 1/2 c flour
2 1/4 c sugar
1 c unsweetened cocoa powder
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 c sour cream
3 eggs
2 tsp vanilla
frosting
4 oz unsweetened chocolate broken up
1/2 c shortening
1 stick butter
1/4 c sour cream
1/3 c milk
2 tsp vanilla
1/4 tsp salt
1 box 1 lb. powdered sugar
1/2 c unsweetened cocoa powder

Steps:

1. 1. HEAT OVEN TO 350*. GREASE AND FLOUR THREE(3) 9 INCH ROUND CAKE PANS. 2. IN A MICROWAVE SAFE GLASS BOWL, MELT BUTTER, AND CHOCOLATE TOGETHER IN MICROWAVE ON HIGH UNTIL MELTED AND SMOOTH, 1 TO 1 1/2 MIN, STIRRING HALFWAY THROUGH, SET ASIDE.
2. MIX FLOUR, SUGAR,COCOA,B.SODA,B.POWDER, AND SALT IN A LARGE BOWL UNTIL BLENDED. ADD SOUR CREAM, EGGS, 1 CUP WATER, CHOCOLATE MIXTURE AND VANILLA; BEAT 30 SECONDS ON LOW SPEED, UNTIL DRY INGREDIENTS ARE MOISTENED. INCREASE TO MEDIUM; BEAT 2 MINUTES. POUR INTO PREPARED PANS. BAKE FOR 40 MINUTES OR UNTIL CAKE LAYERS SPRING BACK WHEN PRESSED. COOL LAYERS IN PANS OF RACK 10 MINUTES. REMOVE CAKES TO RACK TO COOL.
3. FROSTING: IN A MICROWAVE SAFE GLASS BOWL, MELT CHOCOLATE IN MIRCROWAVE ON HIGH FOR 1 MINUTE. STIR UNTIL SMOOTH. SET ASIDE. BEAT SHORTENING,BUTTER,SOUR CREAM, MILK,VANILLA, SALT AND 1 CUP OF THE SUGAR, AND THE COCOA POWDER IN A MEDIUM SIZE BOWL UNTIL CREAMY. GRADUALLY BEAT IN REMAINING SUGAR AND MELTED CHOCOLATE UNTIL THICK AND SMOOTH..
4. PLACE A CAKE LAYER ON PEDESTAL. SPREAD WITH ABOUT 2/3 CUP FROSTING, TOP WITH SECOND LAYER, SPREAD WITH ABOUT 2/3 CUP MORE FROSTING. TOP WITH REMAINING LAYER. FROST TOP AND SIDES, SWIRLING DECORATIVELY.. GARNISH WITH CHOCOLATE CURLS, AND BERRIES IF DESIRED...ENJOY..