While packing up my cookbooks (Randy had forgot just how many I had and told me that I have more than Barnes & Noble), I sat down to look through a book that a friend had given me back in 85 with all chocolate recipes. This recipe caught my eye and tomorrow, it will be baking in our oven.
Serves 10-12
2 sticks butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup cocoa
1 teas baking powder
1 teas baking soda
1 teas cinnamon
2 cups flour
1 1/2 cups buttermilk
1 teas vanilla
1 tables instant coffee powder, dissolved in 1 table hot water
Sour Cream Frosting
1 cup sour cream
1 cup powdered sugar
1 cup heavy whipping cream
Preheat oven to 350. Butter a 10″ spring form pan. Line the bottom with a round of wax or parchment paper and lightly butter the paper.
In the bowl of mixer, cream together the butter and sugar until light and fluffy. Add the eggs, 1 at a time, and continue beating until thick and light. Add vanilla.
Sieve together the cocoa, baking soda, baking powder, cinnamon and flour. With the mixer on low speed, add the dry ingredients in 4 portions, alternating with the buttermilk and coffee. beat until perfectly blended.
Pour batter into the prepared pan and bake for 60 min, or until cake tests done.
Run a knife around the edge of cake. Let the cake cool completely in the pan. Make the frosting shortly before needed.
Mix together the sour cream and the sugar. Whip the heavy cream until Is firm. Mix the cream into the sour cream/sugar mixture.
Release the cake and turn it out upside down on a platter. Use a long serrated knife to cut the cake into 2 layers. Spread the frosting generously over the bottom layer, then top with other layer. Swirl the filling over the entire top and sides of cake. Refrigerate until ready to serve.
Chocolate Castles as wel 