Ingredients
Nonstick cooking spray
1 cup unsalted butter, room temperature
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
3 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup hot water
1 cup FAGE Sour Cream
Chocolate Frosting
2 cups semi-sweet chocolate chips
½ cup butter
1 cup FAGE Sour Cream
1 ½ teaspoon vanilla extract
5 cups confectioners’ sugar
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Steps
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 (8-inch) round baking pans and set aside.
- In a large bowl, use a handheld mixer to beat butter, sugar and vanilla with an electric mixer until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- In separate bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Stir to mix well.
- Add half the dry ingredients to the butter mixture and combine well. Add the other half of the dry ingredients and mix until combined. Slowly add ¼ cup of hot water at a time to the mixture until the full cup of hot water is incorporated into the mixture.
- Fold in Sour Cream until smooth.
- Divide batter into 2 pans and bake for 40-45 minutes or until a toothpick in the middle of the cake comes out clean.
- Cool cake for 15-20 minutes.
- In a medium size bowl, melt chocolate chips and butter at 30-second increments until chocolate and butter is smooth and completely melted.
- Add Sour Cream, vanilla, and sugar and whisk by hand or with an electric mixer until it’s thickened.
- Place 1 cake layer onto a platter, add ¼ cup of the frosting on top of the cake and spread with a spatula. Add the second cake layer and frost the rest of the cake.
