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
Ingredients
- 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
- 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
Directions
- Caramel Chocolate Filling
-
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
-
Preheat oven to 350 degrees.
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Butter and line 2 9 inch cake pans.
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In a medium bowl, whisk cocoa, sour milk, sour cream, eggs, egg whites and vanilla until smooth.
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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.
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On low, add remaining cocoa mix gradually, then add chocolate.
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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
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Bake 30-40 minutes until toothpick comes out clean.
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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
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Slice cakes into layers.
Whether making 3 or 4 layers, assemble cake with caramel filling in between layers.
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To frost, you may have to refrigerate for 15 minutes or so to stiffen mixture.
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