to Holiday stressing.
a slice for you! (photo added 3 December).
i refuse to get caught up in it! last weekend we saw lots of vehicles with holiday trees tied to their roof racks.
wha? isn’t it a tad too early for that? i’ve just washed up the last platter and bowl from the Thanksgiving feast!
so here’s my antidote.
Rosie’s Bakery-style chocolate sour cream layers with fudge filling and whipped cream frosting and chocolate curls..
fudge filling to magnify the chocolate flavor (as if it needed more oomph…) it is so easy to make in the blender.
friends! i have been pressed for time lately, so to make it easier on myself i’ve resolved to just supply recipes upon request. at least for now. if i can, i will always supply the link if it’s up online.
4 oz unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup strong brewed coffee (or 5 tsp Instant coffee powder dissolved in 1 cup hot water)
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature
Preheat the oven to 345 degrees F. Lightly grease two 8″ layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.
Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat (or use the microwave, watching carefully!).
Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.
With the mixer on low, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.
Divide the batter evenly between the prepared plans and place them on the center rack of the oven.
Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.
Cool the layers in the pans on a rack before frosting.