Preparation time: 30 minutes plus chilling
Cooking time: 25 minutes plus chilling
Difficulty: Easy - for beginners
Serves: 6 servings
â€¢1/3 cup butter, softened
â€¢1 cup packed brown sugar
â€¢1 teaspoon vanilla extract
â€¢1 cup all-purpose flour
â€¢1/4 cup baking cocoa
â€¢1 teaspoon baking soda
â€¢1/8 teaspoon salt
â€¢1/2 cup Daisy Brand Sour Cream
â€¢1/2 cup brewed coffee, room temperature
â€¢7 ounces semisweet chocolate, chopped
â€¢1 cup heavy whipping cream
â€¢2 tablespoons sugar
â€¢1/3 cup Nutella
â€¢Chocolate curls and hazelnuts, optional
â€¢In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.
â€¢ Pour into two greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
â€¢ For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally.
â€¢ Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired. Yield: 6 servings.