Tag Archive: Chocolate cake


Donovan's Sour Cream Chocolate Cake with Peanut Butter Cream Cheese Buttercream Frosting (using Smittenkitchen.com recipe) for Olivia's Birthday!

Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Donovan (my 16 year old) made this for his sister Olivia’s birthday celebration. He found the recipe on smittenkitchen.com which is one of Molly the Baker’s favorite go to websites for recipes for baking.

He topped it with mini reese’s peanut butter cups cut in half.

It was delicious and very rich! Good job, Donovan!

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Molly's Breast Cancer Awareness Cupcakes

I haven’t yet gotten her to part with her recipe, but my daughter Molly baked these beautiful dark chocolate raspberry cupcakes with white chocolate raspberry frosting.  (Not gluten free though, since they were for a bake sale with proceeds to breast cancer awareness).

It was a rocky road to a beautiful finished product, since the top was flatter than she wanted and spread past the liners (so we had to trim them). Then the liners were difficult to remove (until after the cupcakes were refrigerated for a while) which gave her some anxiety.

In the end, though, they were beautiful additions to the bake sale at Aveda, where my son Austin is a student.  I will encourage her to share her recipe with me.  I’m sure after Austin reports what a hit they were, she’ll be less resistant to sharing.  Her excuse right now is that they didn’t turn out like she wanted them to.  So self critical and such a perfectionist!  I love the rose design of the frosting.

SAM_0379

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