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.