Yield:Yields 1 8-inch, 3-layer cake
Servings:12 to 16
This classic layer cake is rich and chocolatey but not too sweet. It would also taste great withvanilla frostingin place of chocolate.
Update: In the end, the cake was lovely (we made it ignoring the weights and using just the volume measurements). It was a fun cake to learn with, because of the brown sugar, sour cream, etc. -- lots of different kinds of measuring. It baked perfectly and tasted great.
Mistakes in the ingredient list? I was using the weights and realize that 3/4 C butter is not 12 ounces. And checking the 12 ounces of flour that I've weighed, it is quite a bit more than 2 cups. I threw out the dry ingredients that I've already mixed, but am forging ahead since I've mixed the sour cream, etc. But, please, fix! I was using this recipe to show my middle schooler how to bake a cake, so this was an especially unhappy discovery!
This was a good, rich cake with a moist, delicate crumb. I used Dutch processed cocoa since that's what I had, and the recipe didn't specify what kind to use. I wonder if using normal cocoa would be better...I recommend making the ganache frosting a day ahead or early in the morning. It needs a lot of time to set up, and if it's a hot day (like it was for me), you'll need a lot of refrigerator time to get it to set. Anyway, the family loved it, and there wasn't much cake leftover (the birthday boy took it home with him). However, it wasn't the best chocolate cake recipe I've ever made. Perfectly good though.
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