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Chocolate Sour-Cream Cake Layers

4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee or 5 teaspoons 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 Fahrenheit. Lightly grease two
8-inch 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 just microwave)

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 speed, add the coffee mixture in a stream to
the dry ingredients and mix until blended, aobut 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 pans 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.

Makes 12 to 16 servings when frosted.

Try with raspberry preserves in the middle with chocolate icing on


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