• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3 ounces unsweetened chocolate
  • 1/2 cup butter
  • 2 1/4 cups light brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup boiling water
  • Caramel Icing
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1/3 cup milk
  • 1 cup icing sugar (confectioners')


  • Preheat oven to 350°F.
  • Melt chocolate, either on the stove or in the microwave and set aside.
  • Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
  • Add vanilla and melted chocolate, and beat to combine.
  • Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
  • Stir boiling water into the batter - the batter will be thin.
  • Pour into two 9 inch round cake pans which have been greased and floured.
  • Bake for 35 minutes, until cake centre springs back when touched.
  • Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
  • ***For the frosting***
  • Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
  • Continue to boil, stirring constantly, for 3 minutes.
  • Cool to lukewarm.
  • Stir in icing sugar and continue to stir until the right consistency to spread.
  • (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.

Categories: Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved