Rich Chocolate Cake

Chocolate Birthday Cake Recipe
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
12 tablespoons softened unsalted butter (1 1/2 sticks)
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature


  1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you'll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker's joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.
  2. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
  3. While waiting for oven to heat spray two 9-inch-round by 2-inch-high straight-sided cake pans with Baker's Joy, line bottoms with parchment or waxed paper rounds. Spray paper rounds.
  4. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
  5. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through.
  6. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through.
  7. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken).
  8. With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. Over beating with make the cake heavy.
  9. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl. The batter will be thick at this point
  10. Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
  11. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto wire rack.
  12. Cool cakes to room temperature before frosting, this will take about an 1 hour.

Remember to keep the chocolate away from your dog!! Read all you need to know in in this link about a dog's diet and nutrition.

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