A foolproof chocolate cake

Despite my complete ineptitude at cake decorating, and a talent for producing cakes the consistency of hardtack, I have strong opinions about making birthday cakes versus buying them. Part of it stems from a loathing of commercial frostings. The other, less-whiny part is rooted in the sense that too many traditions have been lost, including the simple act of baking up a couple of layers for the sake of another human being. Sentiment aside, you want the bloody thing to turn out, and not make everyone wish you’d gone ahead and fetched a store-bought one. That’s what this recipe is for.

I’ve yet to find a perfect white cake (still looking), but the signature cookbook of Boston bakery Rosie’s features a recipe for Sour Cream Chocolate Cake Layers that has consistently performed well, has great flavor and is incredibly moist. The book is titled Rosie’s All Butter, Fresh Cream Sugar-Packed, No-Holds-Barred Baking Book. A couple of things to know about this recipe: First, when it says to use parchment, do it. This cake will stick if you cheat and use Baker’s Joy. I had to perform an engineering marvel recently to get my last layers out and reassemble them on a cake plate. Also, the addition of one cup of strong brewed coffee along with sour cream, gives it a richness and full-bodied flavor that appeals to adults universally, but can be less appealing to some kids. I’ve found the addition of a good-quality raspberry jam between the layers helps. Also, note the temperature called for is the oddball 345 degrees, rather than 350, a small difference that seems to pay off.