Sour Cream Chocolate Cake with Almond Buttercream and Toasted Coconut

I did it again.  I posted another unhealthy dessert.  Sorry guys, but it was Christmas!  I promise though once the holidays are over I will be back to posting healthier treats.
I have so many people to please with my holiday treats that I can’t exactly trim down the fat, ya know?  People get nasty if they don’t get a full fat cake this time of year, especially my nieces who call me out if my desserts aren’t up to par.
And now I introduce to you – a mistress.
Yes, you heard me.  A mistress!  She is a beauty, impeccable, and perfection.  She has the ability to seduce anyone from across the room, and well, let’s just say, we were all seduced and ate a slice or two. The chocolate cake itself reminds me of a little sexy black lingerie and the almond buttercream as the lady. Bad analogy? I try.
This is the very last recipe of 2011 – Sour Cream Chocolate Cake topped with Almond Buttercream and then finished off with Toasted Coconut and Almonds.  Yeah, it is really as amazing as it sounds.
And now some warnings:
If you are not a fan of Almonds/Amaretto – skip using the Almond Extract and opt for Vanilla Extract instead.  In addition, although everyone loved the cake, a few family members mentioned the amaretto was a bit strong, so you can either lower the almond extract amount or just use vanilla extract or even a combination of both. 

NUTRITION: Although very high in fat, this cake is pretty high in protein and fiber due to the use of Dutch Processed Cocoa Powder.


MODIFICATIONS I MADE:

• I didn’t make any modifications to the cake portion of this recipe. 
• I didn’t use the frosting suggested in the original recipe of the cake, instead I made my own Almond Buttercream and topped it off with Toasted Coconut. 

APPROXIMATE NUTRITION PER SERVING (yields 16 slices – since the fat and calories are insanely high in this recipe, I served up smaller slices.)

• Calories: 622 cals
• Fat: 33.5 g
• Saturated Fat: 15 g
• Carbs: 83 g
• Protein: 5 g
• Fiber: 5 g

SOUR CREAM CHOCOLATE CAKE (adapted from Smitten Kitchen)
~ yields 16 slices @ 350 degrees using a 2 – 9” baking trays
~ fat and calories were not reduced in this recipe.

INGREDIENTS:

• All Purpose Flour – 2 cups
• Sugar – 2 1/2 cups
• Rademaker Dutch Processed Unsweetened Cocoa Powder – 3/4 cup  (else use Unsweetened Cocoa Powder)
• Baking Soda – 2 tsp
• Salt – 1 tsp
• Canola Oil – 1 cup
• Sour Cream – 1 cup
• Water – 1 1/2 cups
• Distilled White Vinegar – 2 tbsp
• Vanilla Extract – 1 tsp
• Eggs – 2

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Grease 2 baking trays.
3. In a large bowl, combine the dry ingredients – flour, sugar, cocoa powder, baking soda, and salt.
4. Gently whisk.
5. Add the oil and sour cream.
6. Combine until all the ingredients are incorporated.
7. Gradually add the water – do this in 3 batches.  Mix in between. 
8. This is what you should have.
9. Add the eggs, vinegar, and vanilla. 
10. Pour the batter into the 2 baking trays.
11. Into the oven for 30 to 35 minutes.  I baked my cakes for 35 minutes.
12. This is what you should have.  So good and moist.

ALMOND BUTTERCREAM (FULL FAT)
~ yields enough to frost a 2 tier cake

INGREDIENTS:

• Unsalted Butter – 2 sticks (room temperature)
• Confectioners Sugar – 4
• Milk 1% Low Fat – 3 to 4 tbsp (start with 3 and use more as need be)
• Almond Extract – 3 tsp  (if you aren’t a huge fan of Amaretto, use 1 or 2 tsp, or just use vanilla extract instead)

Garnish

• Toasted Coconut – for garnish
• Toasted Sliced Almonds – for garnish

DIRECTIONS:
1. Combine the butter, confectioners sugar, and almond extract.  Add milk as need be – start with 3 tbsp and add more as needed.  The frosting may be a little sweet, this is okay since it will combine with the chocolate cake.


2. Frost the cake.  Don’t worry about the imperfections, they will be covered.
3. Cover with toasted coconut. 
4. Final touch – top with a few toasted almonds.

OVERALL RATING: 5 / 5
This is undeniably the best chocolate cake I’ve ever made, even better than Beatty’s Chocolate Cake – YES!  It is so intense, so rich in that cocoa flavor because I used Dutch Processed Cocoa which I highly recommend.  In addition, this cake is sooooo moist – it consists of oil, water, sour cream, and vinegar, all the ingredients which contribute to a super moist cake.  Also, this cake holds up really well for about 4 days, and can easily serve about 20 people with lots of leftovers. 


And now I’ll fill you in on the Almond Buttercream.  Personally, I loved the amaretto flavor all over my chocolate cake, however many members of my family weren’t shy to let me know the amaretto overpowered the cake and took away from the coconut.  I used 3 tsp of Almond Extract, so I strongly suggest reducing the amount to 1 or 2 tsp.  In addition, if you aren’t a fan of amaretto, please do not use it, instead opt for Vanilla Extract.  You can even use a teaspoon of each extract – the almond and the vanilla. 


Lastly, I topped this divine cake with toasted coconut and toasted almonds.  The toasted coconut flakes looked like snow which makes it the perfect cake for a winter gathering.  Please let me know how this turned out for you if you make this.