- Recipe serves 12 servings
- Prep Time 20 min
- Cook Time 30 min
- Chill Time 30 min
- 4 oz unsweetened chocolate, coarsely chopped
- 2/3 cup water
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 2/3 cups sugar
- 3/4 cup sour cream
- 3 eggs
- 1 1/2 cups heavy cream or whipping cream
- 1 package (12 oz.) semi-sweet chocolate chips
For CAKE, preheat oven to 325°. Grease and flour bottoms of two 9-inch round cake pans; set aside. Microwave chocolate and water in medium microwave-safe bowl at HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Set aside to cool slightly.
Combine flour, cocoa powder and baking soda in medium bowl; set aside. Beat I Can’t Believe It’s Not Butter!® Spread with sugar in large bowl with electric mixer 1 minute. Beat in sour cream until light and creamy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.
Bake 30 to 35 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
While cake bakes, make FROSTING. Microwave cream in medium microwave-safe bowl until simmering. Add chips; let stand 5 minutes then stir until smooth. Let stand at room temperature until cool.
Beat frosting in large bowl with electric mixer until thickened. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake.