The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)
User Reviews
4.9
The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)
Description
The Best Chocolate Cake I’ve Ever Had brings together a mix of butter, cocoa, sugars, flour, eggs, and sour cream to form a batter that's both rich and moist. The technique includes melting butter and cocoa powders then boiling briefly, which deeply integrates the chocolate flavor. Leavening agents like baking soda and powder help achieve a tender crumb without being overly light. The batter is carefully mixed to avoid overworking, preserving its texture.
Baked in parchment-lined pans, the cake layers develop a smooth surface and a moist, soft crumb. The frosting combines softened salted butter with sifted cocoa and powdered sugar, plus heavy cream, to create a creamy, spreadable topping that complements the chocolate cake perfectly. The overall result is a dense yet tender chocolate cake with a balanced sweetness and a creamy chocolate frosting coating.
This cake serves well at parties or gatherings where a traditional chocolate dessert is desired. It pairs nicely with coffee or milk and can be sliced for sharing. The recipe notes mention that the cake can also be baked in a 9x13 pan with adjusted baking times, offering some flexibility depending on the occasion or pan availability.
Ingredients
For the cake:
- 1 cup butter salted
- 1 cup water
- 1/2 cup cocoa powder
- 1 cup white sugar
- 2 cups flour sifted spooned
- 3/4 teaspoon salt
- 2 egg lightly beaten
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla
- 1 cup dark brown sugar
- 1/2 cup sour cream
Frosting:
- 1 & 1/2 cups butter 3 sticks, softened, salted
- 3/4 cup cocoa powder sifted
- 5 & 1/4 cups powdered sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup heavy cream
Instructions
- Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
- In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
- Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
- In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
- Stir in the vanilla and 1 cup brown sugar.
- When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
- Lastly, fold in the sour cream. DON'T over mix!!
- Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
- Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
- Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
- Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)
Make the frosting:
- Cream the butter well. Add the cocoa and powdered sugar in increments, adding the cream in between. Beat well after each addition. Add the salt and vanilla.
- Smear a bit of frosting on the bottom of a cake plate. Place 1 frozen cake on top, then cover the top with about 1 cup of frosting (I like to use an offset spatula).
- Place the other cake on top, then frost the outside and edges. If you don't want your cake plate to get frosting all over it, line it with strips of parchment paper that you can pull out when the cake is completely frosted.
- Serve with lots of milk!
Notes
- This cake can be baked in a 9x13-inch pan; reduce the frosting amount accordingly and adjust baking time to about 40 minutes.
- Using parchment circles in cake pans helps prevent sticking and ensures easy removal of cake layers.
- Let the melted chocolate mixture cool before adding to the batter to avoid curdling the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 1030 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1030kcal | 52% |
| Carbohydrates | 131g | 44% |
| Protein | 7g | 14% |
| Fat | 57g | 88% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 185mg | 62% |
| Potassium | 279mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 104g | 208% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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