So if you are familiar with Utah County and its restaurants I won't have to name the restaurant that is local and is known for it's most divine chocolate cake. I feel like a thief-but obviously not too much because I am going to share the recipe with you. My co-worker got this recipe for some of us. I won't go into the shady details of how he got it. But let's just say when I got the email I was as giddy as can be. So I made it the other day. My goodness it was DIVINE. So here are some pics of the process and because I am so giving here is the recipe. I am hoping since I probably only have about 5 readers that the restaurant police won't find this and charge me with something and end up in court.
1 2/3 cup water
1 2/3 cup butter
½ cup Hershey’s cocoa
3 1/3 cup AP flour
3 1/3 cup sugar
½ tsp salt
1 cup sour cream
1 Tbs + ¾ tsp Baking Soda
In medium saucepan, combine water, butter and cocoa and turn on medium/high heat. Stirring occasionally. While that is on the stove, in a mixing bowl add – flour, sugar & salt and add to bowl in that correct order(very important for some reason). Set aside.
In another bowl mix sour cream with baking soda and let sit still until it about doubles in size and gets kinda foamy like.
Ok, so hopefully your cocoa mixture is about to boil at this point. When it starts to boil and your butter is completely melted, add that to the flour/sugar bowl. And turn mixer on low speed. When you don’t see any more dry flour, stop mixer and scrape the bottom of bowl very good(also very important).
On medium speed, slowly add the sour cream mixture. When that has almost all incorporated, add eggs one at a time. Scrape bowl one more time. Mix for another 20-30 seconds.
Pour cake batter into GREASED pans and bake for about 30 min @ 350 degrees.
The baking may also very on this cake so just keep an eye on it. You don’t want to fill the pans too much either because it will rise very high and then fall. If that happens, don’t worry though, it still tastes good. Just make sure it’s completely done on the inside.
Here is the frosting. Now it’s best if you know a day in advance that you will be making this cake because I like to the leave the butter sitting out over night so that it is nice and soft. If you can do that, it will help the frosting. Also, at the restaurant I wasn’t allowed to mix the frosting with an electric mixer, I only used a big whisk. And it does make a little bit of a difference. It’s less airy if you do it by hand. Now at home I use a mixer, just try to not whip too much air into it.
½ lb butter (soft but NOT melted) (2 sticks)
5 cup powder sugar (sifted)
3/4 cup cocoa
1/2 cup + 2 Tbs milk
4 tsp vanilla
Well friends there you have it, ENJOY!