Chocolate and Carrot Cake with Sour Cream Frosting
ready in 3 h. 25 min.
- 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)
With the rack in the middle position, preheat the oven to 350° F / 180º C. Butter two 8-inch pans.
In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
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.
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.
Melt the chocolate in a double boiler. Remove from the heat. Add the sour cream and stir until the mixture is smooth.
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.