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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.