Alexis Dorny's Chocolate Blackout Cake

Chocolate Blackout Cake

1 ½ cups cake flour

1 teaspoon baking soda

1 cup (2 sticks butter), softened

1 pound (about 2 ¼ cups packed) light brown sugar

3 eggs

1 egg yolk

1 teaspoon vanilla

1 ¼ cups cold water

½ cup sour cream

8 oz unsweetened chocolate, melted and cooled

Preheat oven to 325. Butter the bottoms of 2 9-inch round cake pans and line with parchment paper.

Sift together flour and baking soda. Cream butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in 3 parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.

Divide batter evenly among pans. Bake for 30 to 40 minutes, until cake have puffed and pulled away from the sides of the pans. Cool the cakes in pans 15 minutes. Cakes will sink to half their height. Remove from pans and cool completely.

Serve with vanilla ice cream. Store leftovers in the refrigerator.