Chocolate Cake - Somewhat brownie-like

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'Hit the Spot'
Chocolate Cake

Beautiful thick & rich chocolate cake perfect for using in multiple tiers.

This one is so amazing I've awarded it the 'Spoon Lickin' Good' medal of honor.



1 3/4 C   Hot water
2             packet Instant coffee
2C          Unsalted butter (4 sticks)
1 1/2 C   Cocoa Powder (Dark Blend/Dutch Process is my fave)
4 C         Flour
4 C         Granulated Sugar
1 T         Baking Soda
1 1/2 t    Salt
4            Large Eggs
1 1/3 C  Sour Cream

In a heavy sauce pan bring water/coffee and butter to a simmer, whisk in cocoa powder until smooth.  Set aside to cool slightly.  (adding cocoa to warm coffee/butter helps to release even more chocolate flavor....yum)

In a large bowl (I use my KitchenAid mixer bowl for this, since everything will end up in there at the end anyway) mix dry ingredients together completely. 

Break eggs into a med. bowl, add sour cream and blend with hand mixer until thoroughly blended.

Slowly add remaining warm cocoa/coffee/butter mixture to egg/sour cream mixture and blend until just combined.  Add this mixture to the dry and ingredients, using the paddle beat gently (just a few turns in the bowl)  Remove bowl and use a rubber spatchula to 'fold' all ingredients together until well blended.  Be sure to scrape the bottom of the bowl, sometimes dry ingredients can hide down there.

Fill greased pans.

Bake at 350 degrees (325 for higher altitudes)

Adjust cooking time to the size cakes you are baking

This makes enough batter for 2  8"x4" cakes




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