Sour Cream Chocolate Cake

I don't care if you make this cake from Love and Olive Oil. I mean, it's a good cake, moist and delicious. But if you make this frosting, please invite me to come visit. I want to make this frosting again just to eat with everything. It's rich, delicious and just the right amount of tang to make me want to eat the frosting off a spoon.

The frosting is where it's at. But the frosting is a soft frosting, so it's not going to give you beautiful swirls on cupcakes. It's also probably going to be a bit slippery if you try to stack cakes. So make some type of snack cake - or this cake is delicious - and slather it with this frosting.

Sour Cream Chocolate Cake

110 g. flour

175 g. sugar

45 g. Dutch-process cocoa powder, sifted

1 tsp. baking powder

1/4 tsp. sea salt

1/4 tsp. baking powder

80 g. sour cream

56 g. vegetable oil

1 large egg, room temperature

2 tsp. vanilla extract

100 ml hot water

Frosting

80 g. heavy cream

56 g. butter

56 g. dark chocolate, chopped

100 g. sugar

30 g. Dutch-process cocoa powder

80 g. sour cream

1 tsp. vanilla

Dash salt

Preheat oven to 325°F. Lightly butter or grease the sides of an 8-inch round pan, and line with parchment paper. In a bowl, whisk together dry ingredients. In another bowl, whisk together the sour cream, oil, eggs and vanilla until evenly incorporated. Stir wet ingredients into dry ingredients.

Pour in hot water, and stir until smooth. Spread batter into pan, and smooth. Bake 35 to 40 minutes until cake is done. Remove from oven, and cool on wire rack until pan is cool enough to touch. Invert onto wire rack to cool completely. 

To make the frosting, melt butter and cream together in a small saucepan over medium heat. Remove from heat, and stir in chopped chocolate. Stir until completely melted. Add in sugar, cocoa powder and salt. Whisk until mixed, and then whisk in sour cream and vanilla until smooth and shiny. Set aside, and let cool until slightly thickened and spreadable, about 15 to 30 minutes, stirring occasionally. When it's the consistency of peanut butter, spread onto the cake. Store in the refrigerator for up to 5 days, but serve at room temperature. 

Note: For a darker cake, use 1/3 dark cocoa powder in both the cake and the frosting.