This is a recipe for a delicious and moist chocolate cake. Always requested by family. My Mom made this for all our birthday celebrations growing up. It's from an old 1950's cookbook. I took the recipe and tweaked it. You can add different flavourings to change it up. Peppermint..my fav, raspberry, mango..etc. Get creative. I often add pumpkin spice, pumpkin syrup and pumpkin purée for a lovely fall/winter cake. Yummm
This will fill 3: 8" x 1 1/2" cake pans
Cream butter well, add 1 1/2 cups sugar and beat till sugar is incorporated. Add 1/3 cup oil, 2/3 cup sour cream, and 2 tsp vanilla, beat for 2-3 minutes until fluffy.
Measure out and sift into a separate bowl:
Add dry flour mixture to the creamed mixture, alternating with the coffee and eggs. Adding the 3 eggs, one at a time. Beat your mixture well for 3 minutes on medium speed, scraping down sides of bowl in between.
Grease and flour your cake pans. Adding if you wish, parchment paper, greased and floured. Bake at 350 degrees for 25-30 minutes. Longer if baked in one large cake pan.
* You can substitute almond, coconut, rice milk if you wish.
* You can also use all shortening, or half butter, half shortening. Still tastes great.
Place flour, sugar into a saucepan. On medium low heat, slowly add milk while whisking and combine well. Continue to whisk and cook, mixture will begin to thicken. Turn heat up to medium until mixture boils, whisking the whole time for one minute. Careful at this point the bottom of your mixture doesn't burn. Remove from the heat and allow to completely cool. Should look like this, a slurry.
I push the mixture thru a sieve to make sure it's lump free. To speed things up, I place mixture on a plate refrigerate for about 20 minutes. Should look gelatinous. In your mixer, beat your butter until light and fluffy. Add your thick milk/flour mixture a couple of tablespoons at a time, beating well after each addition. Add your flavouring and beat until incorporated. I personally add 1 cup icing sugar and 1 tablespoon of meringue powder. Find it helps to pipe and crust faster. But this isn't necessary.
I made chocolate cooked icing by adding 3 oz of cooled melted chocolate and 2 tablespoons Dutch cocoa.