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Four-Layer Chocolate Cake

A decadent four-layer chocolate cake that's filled with buttercream and topped with sour cream chocolate frosting.
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Ingredients
  

For the cake

  • 3/4 dark unsweetened cocoa powder
  • 1 1/4 cups hot water
  • 2/3 cup sour cream
  • 2 2/3 all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces unsalted butter softened
  • 1/2 vegetable shortening at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 eggs
  • 1 tablespoon vanilla

For the buttercream

  • 1 cup unsalted butter at room temperature
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar

For the sour cream chocolate frosting

  • 1 cup sour cream
  • 8 ounces semi-sweet or dark chocolate chips

Instructions
 

For the cake

  • 1. Preheat oven to 325 degrees F. Spray two 9-inch cake pans with non-stick cooking spray. Cut out two parchment paper circles to fit the pans, and place one in the bottom of each pan. Spray the parchment paper with non-stick cooking spray as well.
  • 2. In a small bowl, whisk together cocoa powder and hot water until smooth. Add sour cream and combine. Set aside to cool.
  • 3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.
  • 4. In a large bowl, beat together butter and sugars until fluffy, 1 to 2 minutes. Add eggs and vanilla; mix to combine, scraping sides of bowl as needed.
  • 5. Add flour mixture to butter mixture in three additions. Alternate adding flour mixture and cocoa mixture, mix just until combined after each addition.
  • 6. Pour 2 1/2 cups of batter into each cake pan. {This recipe is made for 3 cake pans, if you have a third add the rest of the batter to than pan. Otherwise you can do whatever you like with the extra batter, like eat it with a spoon...I won't tell.}
  • 7. Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and col completely.

For the buttercream

  • 1. Add all ingredients to a large bowl and beat until smooth. If this frosting is too thick/dry add another tablespoon of milk, and mix again. If the frosting is too wet, add 1/4 cup powdered sugar and mix. Adjust as needed until desired consistency is reached.

For chocolate frosting

  • 1. Place chocolate in a heatproof bowl. Place bowl over a medium saucepan filled 1/3 way with water. Bring water to a simmer. Occasionally stir chocolate until it is completely melted.
  • 2. Remove from heat, and stir in sour cream. Fold and stir until completely combined.

Assembly

  • 1. Remove cakes from pans. Using a cake saw (or serrated knife) cut each cake into two layers (horizontally). Place one layer on serving plate or cake board. Top with a 1/3 cup buttercream. Spread buttercream evenly over top of cake layer. Repeat with remaining 3 layers. Using remaining buttercream to frost around the sides and top of the cake. Freeze cake for 20 minutes.
  • 2. Remove cake from freezer. Frost cake with chocolate frosting, and top with chocolate jimmies or other sprinkles or your choice. Grab a big glass of milk or cup of coffee and enjoy!

Notes

Adapted from Baked Essentials