Ingredients
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Cake:
- 4 squares (1 oz. ea.) unsweetened chocolate - 2/3 cup water - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 tsp. baking soda - 1/2 tsp. salt - 14 Tbsp. I Can't Believe It's Not Butter!® Spread - 1-2/3 cups sugar - 3/4 cup sour cream - 3 eggs - 1 tsp. vanilla extract |
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Frosting:
- 3/4 cup I Can't Believe It's Not Butter!® Spread - 3/4 cup heavy or whipping cream - 1-3/4 cups semi-sweet chocolate chips - 1/3 cup confectioners sugar - 1 dark chocolate candy bar (optional) |
Instructions
For CAKE, preheat oven to 325°. Line bottoms of two 9-inch round cake pans with parchment or waxed paper, then grease and flour bottoms and sides of pans; set aside.
Microwave chocolate and water in small microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Set aside to cool slightly.
Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® Spread with sugar 1 minute in large bowl with electric mixer. Beat in sour cream until light and creamy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.
Bake 27 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
For FROSTING, bring I Can't Believe It's Not Butter!® Spread with cream just to a boil in medium saucepan. Pour hot cream mixture over chocolate and let stand 5 minutes in medium bowl. Beat at low speed with electric mixer until chocolate is melted and smooth. Beat at high speed 5 minutes or until thickened. Beat in sugar until smooth and thickened, about 1 minute.
Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake. With vegetable peeler, scrape across edge of candy bar to make chocolate curls for garnish.