Finally.. Chocolate Cake Delightful-ness!

I have been on the hunt for an amazing chocolate cake recipe for some time now, since Jasin loves chocolate and would like a chocolate grooms cake. Dad made a chocolate cake from a recipe I found, but it ended disastrous. I haven't had much of a taste for chocolate cake after that. But with the new mixer - I was inspired to try a new chocolate recipe. There were a couple confused moments over what exactly is dutch processed cocoa? And where does one find 8" springform pans? NOT WAL MART OR TARGET! And then there was the whole, does Brianna have the powdered sugar or do we? And what is wrong with my sifter?? Finally, everything came together and the end result was very delicious albiet not "healthy" in the slightest!


INGREDIENTS
• 2 cups of all-purpose flour
• 1 cup of cocoa powder - I use Dutch process cocoa
• 2 cups of white sugar
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 3/4 teaspoon of salt
• 2 large eggs - beaten
• 1 cup of sour cream
• 1/2 cup of oil - I use olive
• 1 teaspoon of vanilla extract
• 1 teaspoon of apple cider vinegar
• 1 cup of HOT water
METHOD
Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda together in a sifter. Sift twice.
To this flour mixture, add the eggs, the sour cream, the vanilla, the oil, cider and the water. Mix thoroughly until all the ingredients are well blended.
Heat your oven to 350 degrees F.
Pan Size Options:
• You can butter 2 8-inch round cake pans and then line them with wax paper. Divide the batter between both pans and bake for 35 minutes or until a wooden skewer inserted in the middle comes out clean. This works out well for a two layer cake such as a birthday cake.
• You can use a 9x13 greased pan. When I do this I also add 1/2 cup of chocolate chips. Bake for 45 minutes or until a wooden skewer inserted in the middle comes out clean. This works well for potlucks and such.
• You can divide the batter into muffin cups. Bake for 15 to 18 minutes or until a wooden skewer inserted in the middle comes out clean.

and the best part is the buttercream frosting!

INGREDIENTS
• 1/2 cup of butter, softened - 1 stick
• 2 1/2 cups of powdered sugar
• 1/3 cup of heavy cream - half and half would work as well
• 1 teaspoon of vanilla extract
• Cocoa powder:
• 1/3 cup for a light chocolate frosting
• 1/2 cup for a medium chocolate frosting - this is the one I usually pick
• 3/4 cup for a dark chocolate frosting

METHOD
In a stand mixer - or at least with a hand mixer - cream the butter. Add the vanilla and the cream until well blended. Then, little by little, add the cocoa powder and then the powdered sugar.
That's all. Bear in mind, it will harden when refrigerated.