Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oven rack in centre of oven, heat to 350°F. | 2. Butter and flour bottoms of 2- 8 inch round cake pans, reserve. | 3. Beat eggs in large mixer bowl at high speed 1 minute. | 4. Continue beating, adding sugar very slowly, about 7 minutes. | 5. Melt chocolate with 3/4 cup butter. | 6. Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended. | 7. Add sour cream and vanilla, beat at low speed until thoroughly blended. | 8. Sift together 1 1/2 cups flour, the cocoa and baking soda. | 9. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time. | 10. Stop mixer as necessary to clean sides of bowl with rubber spatula. | 11. Beat until well blended. | 12. Pour half of batter into each reserved pan, place pans in oven diagonally on same rack. | 13. Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes. | 14. Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks. | 15. Prepare Chocolate Buttercream. | 16. Reserve about 1/2 cup buttercream for decorative piping. | 17. To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream. | 18. Refrigerate 30 minutes. | 19. Place second cake layer on top of first layer. | 20. Frost sides, then top of cake completely with buttercream. | 21. Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake. | 22. Refrigerate cake until thoroughly chilled, serve cold. | 23. Cake must be stored in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				1026.0	47.141999999999996	32.058	86.4
flour				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
sugar	1 1/3	cups		1074.64	268.7947	0.0	0.0
chocolate	2	ounces	unsweetened	267.624	20.5254	6.8607	27.0459
butter	3/4	cup	lightly-salted cut	1026.0	47.141999999999996	32.058	86.4
cream	1 1/4	1/4	sour	569.25	13.3112	7.015	55.6312
vanilla	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
cake flour	1 1/2	1/2		743.91	160.3516	16.851	1.7673
cocoa powder	1/2	cup	unsweetened	98.04	24.897	8.427999999999999	5.891
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
chocolate buttercream icing				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.