This is really really wonderful served with a piping cup of hot black coffee. And, do whatever you want, but I’d eat this for breakfast. Just don’t forget to include it with lunch and then after dinner too obviously.
Chocolate Sour Cream Cake:
2 cups flour
1 ¾ cups sugar
¾ cup cocoa powder (I always prefer dark cocoa)
2 tsp baking soda
1 tsp salt
2 eggs
1 cup sour cream
¾ cup canola oil
1 cup hot black coffee (you could also sub boiling water, but the coffee does help deepen the chocolate flavors)
Preheat oven to 300.
Grease a 9x13 pan.
Whisk together the flour, sugar, cocoa powder, baking soda + salt. Make a well in the middle of the dry ingredients and add in the eggs, sour cream and canola oil. Whisk to combine them + then slowly whisk in your hot coffee. Now whisk everything together. Make sure you whisk enough that there are no chunks and it’s nice and smooth.
Pour into your 9x13 pan. Bake at 300 50-60 minutes, or until the top middle bounces back and a knife comes out clean. Let cool + then frost with LOTS of chocolate mousse.
Chocolate Mousse:
½ cup hot water
¼ cup cocoa powder (again, go with dark if you can)
1 ½ cups chocolate chips (semi-sweet is great, but I’d use whatever you have)
2 cups heavy cream
¼ cup powdered sugar
In the bottom of a stand mixer mixing bowl add the hot water and cocoa powder and whisk to combine, until it’s smooth. You can use a hand mixer if you don’t have a stand mixer. Melt the chocolate chips (in the microwave or a double boiler or your oven), once melted add to the cocoa mixture and whisk until combined. Slowly add the heavy cream, increasing the speed slowly (as not to splatter you) to about medium. Add your powdered sugar slowly (so it doesn't poof up on you). Once everything is integrated turn the speed onto high and whip it until it gets fluffy and peaks start to form. You want the mousse to be able to stay on the whisk attachment if you take it off, and you want it firm enough to spread - avoid it being too wet.
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