Decadent Chocolate Cake

By june

Ingredients

• 4 oz bittersweet chocolate, chopped
• 1 tsp vegetable oil
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/3 cups milk
• 2 tbsp white vinegar
• 1 pkg (12 oz) white chocolate chips
• 1 container (8 oz) dairy sour cream
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups confectioners' sugar

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. Coat two 9x1 1/2-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper rounds; coat paper with spray. In small microwave-safe bowl, combine bittersweet chocolate and oil. Microwave on HIGH 1 minute; stir until smooth. Cool slightly. In medium-size bowl, combine flour, cocoa, baking soda and salt; set aside. In large mixing bowl, with electric mixer on medium speed, beat the 3/4 cup butter and the granulated sugar until fluffy. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
In a 2-cup measuring cup, combine milk and vinegar. On low speed, beat flour mixture into butter mixture, in three additions, alternating with milk and beginning and ending with flour; beat on medium speed for 1 minute. Evenly divide batter between prepared pans.
Bake at 350 degrees about 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks for 20 minutes. Turn out cakes; let cool. Remove waxed paper.
For frosting: In a microwave-safe bowl, microwave white chocolate on HIGH 1 minute; stir until smooth. Cool slightly. With an electric mixer, beat in sour cream and the 1/2 cup butter until smooth. Refrigerate 10 minutes. Beat in confectioners' sugar until fluffy. If too soft, refrigerate 15 minutes. Frost cake. Chill until firm.

Per serving: 567 cal; 30g total fat (18g sat fat); 107mg chol; 351mg sodium; 71g carbs; 2g dietary fiber; 7g protein.