Chocolate Domino Cake
Vegetable oil, for greasing pan
1/4 cup plus 3 tablespoons unsweetened Dutch process cocoa
2/3 cup sour cream
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups plus 1 tablespoon sifted cake flour
1 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter, at room temperature
Chocolate Satin Frosting (see recipe).
1. Preheat oven to 350 degrees. Oil a 9-inch cake pan, line with parchment, and
oil again; set aside. In a medium bowl, combine the cocoa, sour cream, eggs, and
vanilla; whisk until smooth.
2. In the bowl of a mixer, combine the cake flour, sugar, baking powder, baking
soda, and salt. Mix on low speed for 30 seconds, then add the butter and half of
the cocoa mixture and mix on medium speed for 2 minutes. Scrape down the bowl
and add the remaining cocoa mixture in two batches, mixing for 20 seconds after
each addition.
3. Scrape the batter into the pan and bake until the cake surface springs back
to the touch and a tester comes out clean, 40 to 50 minutes. Cool in pan for 10
minutes, then slide a thin knife around the edge of pan and invert onto a
platter. Allow to cool completely before frosting.
4. To frost cake, leave it upside-down on the platter and use a long thin knife
to cut the cake in half horizontally. Lift the top section off the cake (the
flat side will be up), and spread a third of the frosting on the cut side of the
cake. Replace the top section and frost the remainder of the cake. Serves 10 to
12. Adapted from "The Cake Bible."