Chocolate and Carrot Cake with Sour Cream Frosting
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Ingredients
for
12
- For Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsps Baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 4 eggs
- 1 ½ cups sugar
- 1 tsp vanilla extract
- ¾ cup unsalted butter (melted, slightly cooled)
- 2 cups grated carrots
- ⅔ cup semi-sweet chocolate (coarsely chopped)
- For Frosting
- 2.333 cups white chocolate (chopped)
- ½ cup Sour cream
- 1 cup grated Chocolate
Preparation steps
1.
For Cake:
2.
With the rack in the middle position, preheat the oven to 350° F / 180º C. Butter two 8-inch pans.
3.
In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
4.
In another bowl, beat the eggs, sugar and vanilla with an electric mixer until smooth, about 10 minutes. Using a spatula, gently fold in the melted butter. Gradually, whisk in the dry ingredients. Add the grated carrots and chocolate.
5.
Pour the batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Turn onto a cooling rack and let cool completely, about 2 hours.
6.
For Frosting:
7.
Melt the chocolate in a double boiler. Remove from the heat. Add the sour cream and stir until the mixture is smooth.
8.
With an electric mixer, beat the chocolate mixture until it stiffens slightly, about 2 minutes. If necessary, refrigerate for a few minutes. Frost the top of one cake. Set other cake on top. Frost top and sides of topped cake. Sprinkle grated chocolate evenly over top and serve.
