- 3/4 cup (60g) dutch process cocoa, sifted
- 3/4 cup hot water
- 4 oz bittersweet chocolate, melted
- 3/4 cup (180g) sour cream
- 3 1/2 sticks unsalted butter, room temperature
- 2 1/4 cups (450g) granulated sugar
- 2 cups (224g) cake flour
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 4 large eggs
- 1 tbsp vanilla
- Preheat oven to 350°.
- Melt bittersweet chocolate; set aside.
- Combine cocoa and hot water in small bowl.
- Stir melted bittersweet chocolate into cocoa/water mixture.
- Stir sour cream into chocolate mixture.
- In small bowl, combine flour, salt and baking soda.
- In large mixing bowl, cream the butter and sugar. Scrape sides of bowl.
- Mix in eggs one at a time.
- Stir in vanilla.
- Stir in chocolate mixture.
- Stir in flour mixture.
- Scrape down bowl, finish mixing by hand.
- Butter two 9×2 cake pans, then fit with a parchment round, then butter the top of the parchment, and dust bottom and sides with cocoa.
- Pour batter into pans.
- Bake 45-50 min.
Frost with Ganache Frosting.