this recipe for golden cake with chocolate sour cream frosting at epicurious.com really caught my eye. i loved the chocolate brown and pink color combination (ahem…see banner above), and the side decorated with stripes and dots was a really fun look.
the recipe utilizes sour cream in both cake and frosting, but i decided to use buttermilk in the cake instead. both cake and frosting were still very tangy. i also spread some raspberry jam in the middle layer, and used rose-colored buttercream for the pink decorations and flowers on top. for various reasons, i used two 10″ cake pans instead of the 9″ pans called for in the epicurious recipe. the 9″ would have created a taller cake with a smaller diameter.
the chocolate frosting consisted of finely chopped and melted milk and bittersweet chocolate, sour cream and vanilla. it was very simple to make (the most labor intensive part was chopping all the chocolate) and spread and piped like a dream.