Dolce Mangia
Sweet Eats
Chocolate Layer Cake
1 c unsalted butter, softened 
3 c light brown sugar, packed
4 eggs
2 t vanilla extract
3/4 c unsweetened cocoa powder
1 T baking soda
1/2 t salt
3 c sifted cake flour
1 1/3 c sour cream
1 1/2 c hot coffee
Preheat oven to 350 degrees. Butter and flour 3 (9") pans. Cut circles of waxed or parchment paper to fit the bottoms of the pans and press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.

Time: 2 hours   Serves: 10

This is a Gale Gand recipe and can be found at:
. Gale frosts it with cream cheese frosting, but I prefer a buttercream frosting.
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