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Celebration Cake




Source of Recipe


Family Circle Magazine


List of Ingredients




6 ounces semisweet chocolate, chopped
2 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
1/4 cup water
Fluffy Whipped Cream Frosting (recipe following)




Recipe



1. Heat oven to 350°. Grease and flour three 9 x 2-inch round cake pans.
2. Microwave 4 ounces of the chocolate in glass bowl on high to melt, stirring once, 2 minutes. Stir in remaining chocolate. Cool slightly.
3. Sift together flour, cocoa powder, baking soda, baking powder and salt onto waxed paper.
4. Beat together butter and sugar on medium speed in medium-size bowl until fluffy, 3 minutes. Beat in vanilla. Beat in eggs, one at a time. Beat in melted chocolate until blended.
5. Mix together sour cream and water in small bowl. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with sour cream mixture, beginning and ending with flour. Then beat on medium-high speed 3 minutes. Spread one-third of batter into each prepared baking pan.
6. Bake in 350° oven 25 to 30 minutes or until wooden pick inserted in centers of cakes comes out clean; do not overbake. Cool cakes in pans on wire rack for 15 minutes. Turn cakes out onto rack. Cool.
7. Sandwich 3 cake layers together, using 1 cup frosting between each layer. Frost top and sides with remaining frosting. Chill cake at least 2 hours for easy cutting. Garnish with white chocolate curls, if desired. Keep cake refrigerated until ready to serve.

Frosting: Chill 2 1/2 cups heavy cream and a large clean bowl with mixing beaters in refrigerator. Bring additional 1/2 cup heavy cream in saucepan to a boil. Remove from heat. Stir in 2 ounces chopped white baking chocolate until melted. Pour into clean second bowl; refrigerate to chill, about 1 hour. Add chilled cream, chilled white chocolate mixture, 1 teaspoon vanilla and 6 tablespoons confectioners' sugar to the empty chilled bowl; beat 3 minutes or until stiff enough to spread, but not grainy.