My first contribution:
Chocolate Cake
Cake: 1 1/2 cups of flour
1 cup superfine sugar
1 tsp baking poweder
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1 1/2 sticks unsalted butter, soft
2 large eggs
2/3 cup sour cream
Set oven to 350. Put all the ingredients in a food processor and process until smooth and thick. If too thick, add a little milk to loosen. Spoon into two 8 inch cake pans (Wilton makes these). Slip into oven for 25-30 minutes.
Let cakes cool on a rack.
Frosting:
3/4 stick unsalted butter
6 oz semisweet chocolate
or chips
2 1/2 cups confectioners’ sugar
1 tbls light corn syrup
1/2 cup sour cream
1 tsp vanilla extract
Melt the butter and chocolate bits in a saucepan on low or in a bowl over a simmering pot of water. Once melted, remove from heat and let cool. Sift confectioners’ sugar in a separate bowl. To the chocolate, add corn syrup, sour cream and vanilla to combine. Whisk in the sugar. The frosting will be quite thick. Spread a third of the frosting on the bottom layer and place top layer over it. Put the rest of the frosting on top of the cake and coat the top and sides, making nice swirls. If you have tiny flowers made of sugar (also sold by Wiltons), place them around the top of the cake. Enjoy!
Oh, thank you, thank you! I’m always on the lookout for good non box cake and frostings from scratch!