Chocolate Sour Cream Cake
Courtesy of Binicio Salas, Pastry Chef, Nico Kitchen Bar @ NJPAC
Yields 96 servings (2”x 2”)
4 eggs
6 yolks
4 oz. unsalted butter melted
16 oz. brewed coffee
4 oz. buttermilk
12 oz. sour cream
28 oz. granulated sugar
15 oz. all-purpose flour
7 oz. cocoa powder
4 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1. Place parchment paper in a full size sheet pan and spray with Pam
2. In a bowl, sift all the dry ingredients
3. Melt butter
4. In a mixing bowl, whisk together the eggs, yolk until combined
5. Add melted butter while you are whisking the eggs, add coffee, butter milk, sour cream and vanilla extract, mix until combined
6. Add the dry ingredients to the liquid ingredients
7. Pour into the prepared pan, bake at 300*F until cake springs back when touched or test it with a toothpick, about 10-15 minutes.