Deep Chocolate Cake - cocoa

Method

• Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder.
• In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda.
• Set aside.
• Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar; beat until combined.
• Add eggs, one at a time, beating for 30 seconds after each addition.
• Beat in chocolate and vanilla.
• Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed.
• (Batter will be thick.
• ).
• Divide batter among prepared pans; spread evenly.
• Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Remove from pans.
• Cool completely on wire racks.
• Make chocolate curls, if using.
• Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place.
• To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack.
• Add top layer; frost the top and sides of the cake.
• If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake.
• If desired, garnish top with raspberries and mint.
• Store, covered, in the refrigerator.
• Makes 12 to 16 servings.
• In a large saucepan melt chocolate chips and butter over low heat, stirring frequently.
• Cool for 5 minutes.
• Stir in sour cream.
• Gradually add powdered sugar, beating until smooth.
• This frosts tops and sides of two 8- or 9-inch cake layers.
• **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream.
• Makes about 4-1/2 cups.