The Best Chocolate Cake

the best chocolate cake recipe

Have you visited your local supermarket and then paid $25 for a cake, only to get home and realize that it tastes oily and vaguely acidic? Cakes are quite easy to make, usually involving only 1 bowl for the batter and one bowl for the frosting. Where most people get intimidated it the idea of layering a cake. While that may take a bit of practice it is not that difficult and is well worth the effort.

This chocolate cake recipe is one of my favorites and there are similar recipes all over the internet. I use my trusty KitchenAid stand mixer and the 3 non-stick round baking pans that I bought at Target for $10. I do have to contain myself though, the frosting is addictive and I find myself doing a lot of “taste testing” while I am making it.

recipe for the best chocolate cake

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large eggs that are at room temperature
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
  • FROSTING:
  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners’ sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

 

recipe for the best chocolate cake

Directions

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  • In a large bowl using your stand mixer, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  • Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

recipe for chocolate buttercream frosting

  • For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  • In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Each slice of this cake with frosting will contain about 680 calories and 29 grams of fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

You’ll want to refrigerate any leftovers (that’s not usually an issue at my home) and cover if possible. The cake should stay fresh and moist for about 7 days.

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