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Author Notes: In honor of Bob Dylan's Nobel in Literature, this cake is like the Village in the 60's: deep, rich and satisfying. This is a chocolate sour cream cake with caramel chocolate filling and chocolate caramel frosting.
A nod to Rose Levy Berenbaum for the buttercream frosting. —Jim Kennedy
Makes 1 cake
Caramel Chocolate Filling
- 2 cups Sugar
- 1/2 cup Water
- 1/3 cup Heavy Cream
- 1/3 cup Sour Cream
- 1/2 cup chocolate, melted
- Combine milk and sour cream, set aside.
- Add water to sugar in saucepan. Using a candy thermometer, heat to 340 degrees, being careful to not let the temperature rise above that or it will burn.
- Carefully add 1/2 of cream mixture as it will spatter. Stir until combined, add the rest of the cream. Stir over medium heat for 2 minutes.
- Add 1 cup caramel sauce and chocolate, stir until combined. Set aside.
Chocolate Sour Cream Cake with Chocolate Caramel Frosting
- 2 cups flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 2/3 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons butter
- 1 cup sour milk (fermented or acidified)
- 1/2 cup sour cream
- 2 tablespoons dark brewed coffee
- 2 teaspoons vanilla
- 12 tablespoons butter
- 4 ounces bittersweet chocolate
- 2 eggs
- 2 egg whites
- Preheat oven to 350 degrees.
- Butter and line 2 9 inch cake pans.
- In a medium bowl, whisk cocoa, sour milk, sour cream, eggs, egg whites and vanilla until smooth.
- In a large mixing bowl with paddle, combine remaining dry ingredients.
- Add butter and half the cocoa mix, combine on low for 30 seconds. Increase to medium for 1 1/2 minutes.
- On low, add remaining cocoa mix gradually, then add chocolate.
- Mix on medium for 30 seconds to make sure all ingredients are combined well.
- Split batter into two pans, rotating and tapping to smooth and remove bubbles
- Bake 30-40 minutes until toothpick comes out clean.
- Cool in pan on wire rack for 10 minutes
- Remove from pan by inverting the cake, then place on greased wire rack with top up. Let cool completely.
- For chocolate caramel frosting: 6 oz chocolate 1/3 cup light brown sugar 1/4 cup cocoa 1/4 cup boiling water 2 sticks unsalted butter pinch salt 3/4 tsp vanilla extract 2 cups confectioners sugar 1 cup caramel sauce Melt chocolate with half of the sugar Mix hot water with cocoa, blend, then add chocolate and mix well. Beat butter on medium for 2 minutes. Add remaining sugar, beat for 2 minutes or until well-blended. Beat in salt and vanilla extract. Combine chocolate and caramel. Add chocolate mixture to bowl, beat on low for 1 minute. Add confectioners sugar on low until blended. Mix on medium for 2 minutes
- Slice cakes into layers. Whether making 3 or 4 layers, assemble cake with caramel filling in between layers.
- To frost, you may have to refrigerate for 15 minutes or so to stiffen mixture.
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