The recipe here incorporates sour cream, resulting in an incredibly moist and rich chocolate cake. Pair with a glass of cold whole milk, or a nice full-bodied red wine.
No Regrets Chocolate Cake
The recipe here incorporates sour cream, resulting in an incredibly moist and rich chocolate cake. Pair with a glass of cold whole milk, or a nice full-bodied red wine.
Ingredients
For the Chocolate Cake:
- 2/3 cup unsweetened cocoa powder
- 12 Tbsp unsalted butter (softened)
- ¾ cup water
- 1 + ¾ cups white granulated sugar
- 2 whole eggs ( room temperature)
- 2 tsp vanilla extract
- 2 tsp baking soda
- ½ tsp salt
- 1 + ¾ cup flour ((all-purpose))
- ¾ cup sour cream
For the Chocolate Buttercream Frosting:
- 12 Tbsp softened butter
- 3 Tbsp cream cheese
- 1/2 cup unsweetened cocoa powder
- 2.75 cups white confectioner’s sugar
- 1/4 cup whole milk
- 2 Tbsp heavy cream
- 1.5 tsp vanilla extract
- 1/8 tsp salt
Instructions
- To make the cake, add the unsweetened cocoa powder, unsalted butter, and water to a small sauce pot and heat until butter is melted and the contents are combined.
- Allow mixture to cool at room temperature until the mixture is no longer hot—roughly 10 minutes.
- Add the white granulated sugar, eggs, and vanilla extract, mixing to fully incorporate.
- Combine the baking soda, salt, and flour.
- Fold the dry ingredients into the wet mixture, incorporating fully.
- Fold in the ¾ cup sour cream and stir to combine.
- Bake at 350F in a greased 9”x13” baking dish for roughly 30 minutes.
- Check cake for doneness by seeing whether a toothpick (or cake tester) inserted into the center of the cake comes out clean.
- Remove from oven and allow to rest at room temperature.
- For the frosting, mix the softened butter and cream cheese together with the cocoa powder using a stand-mixer or hand-mixer.
- Add a tiny pinch (1/8 tsp) salt to the mixture.
- Add the sugar half a cup at a time and mix until blended together completely with the chocolate powder and butter.
- As you are adding the sugar, add liquid to the mixture by folding in the whole milk and cream.
- Add the 1.5 tsp vanilla extract to the frosting and taste.
- If you prefer a thinner frosting consistency, incorporate more milk to the frosting when adding the sugar.
- When you are satisfied with the frosting, spread gently over fully-cooled chocolate cake.
- Serve with a tall glass of cold milk.
Notes
This cake still tastes wonderful if made a day or two in advance.
You can always prepare more or less frosting based on how much frosting you prefer on the finished cake.
You can always prepare more or less frosting based on how much frosting you prefer on the finished cake.