Serves: 5
Total Calories: 1,204
Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9x1 1/2-inch) pans. Tap out excess flour.
Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350°. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate.
Whipped Cocoa Cream:
Whip ingredients in a medium bowl until stiff.
This Burning Love Chocolate Cream Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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