Description
This decadent chocolate cake is perfect for any occasion. With a rich, moist texture and a creamy, smooth frosting, it’s a crowd favorite! Whether it’s for a birthday, holiday, or just a sweet treat, this cake will satisfy all your chocolate cravings.
Ingredients
Scale
For the Cake:
- 1 cup salted butter
- 1 cup water
- 1/2 cup cocoa powder
- 1 cup white sugar
- 2 cups sifted flour
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup dark brown sugar
- 1/2 cup sour cream
For the Frosting:
- 1 ½ cups salted butter (3 sticks), softened
- 3/4 cup cocoa powder, sifted
- 5 1/4 cups powdered sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
Instructions
- Prepare the Cake Pans:
Preheat oven to 325°F (160°C). Grease two 9-inch cake pans, coat with flour, and line the bottoms with parchment paper circles. - Make the Chocolate Mixture:
In a medium saucepan, melt butter over medium heat. Stir in water and cocoa powder, whisking until smooth. Bring to a boil for 30 seconds, then remove from heat and let cool. - Mix Dry Ingredients:
In a large bowl, whisk together white sugar, flour, and salt. - Prepare Wet Ingredients:
In another medium bowl, whisk eggs. Gradually sprinkle in baking soda and baking powder while whisking. Stir in vanilla and brown sugar. - Combine Cake Batter:
Add the cooled chocolate mixture to the flour mixture, stirring until just combined. Add the egg mixture and mix until incorporated. Fold in sour cream gently. Do not overmix. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Tap the pans on the counter to release air bubbles. Bake for 34-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out clean. - Cool and Freeze Cakes:
Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely. Wrap securely in plastic wrap and freeze for 1-2 hours for easier frosting. - Make the Frosting:
Cream butter until smooth. Gradually add cocoa powder and powdered sugar, alternating with heavy cream. Beat well after each addition. Mix in salt and vanilla. - Assemble the Cake:
Place a small amount of frosting on the cake plate to secure the first layer. Add 1 cup of frosting to the top of the first cake layer and spread evenly. Place the second cake layer on top and frost the sides and top of the cake. For a clean presentation, line the cake plate with parchment strips before frosting, then remove them once finished. - Serve:
Slice and enjoy with a glass of milk! Store leftovers covered at room temperature or in the refrigerator.
Notes
- Make sure all ingredients are at room temperature to ensure the best texture and mix.
- The cake can be made a day ahead. Just store the layers wrapped tightly in plastic wrap.
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 530
- Sugar: 50g
- Sodium: 250 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg