Description
This rich and moist chocolate cake is a crowd-pleaser perfect for any celebration. Featuring a tender crumb and a luscious chocolate buttercream frosting, this recipe combines cocoa and dark brown sugar for deep chocolate flavor. The cake layers are baked to perfection and then chilled for easier frosting application, resulting in an elegantly finished dessert that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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 your oven to 325°F (160°C). Grease two 9-inch cake pans, then coat them lightly with flour. Line the bottom of each pan with parchment paper circles to prevent sticking.
- Make the Chocolate Mixture: In a medium saucepan over medium heat, melt 1 cup of salted butter. Stir in 1 cup water and 1/2 cup cocoa powder, whisking constantly until smooth. Bring the mixture to a boil for 30 seconds, then remove from heat and allow it to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup white sugar, 2 cups sifted flour, and 3/4 teaspoon salt until well combined.
- Prepare Wet Ingredients: In another medium bowl, lightly beat 2 eggs. While whisking, gradually sprinkle in 1 teaspoon baking soda and 1/2 teaspoon baking powder. Stir in 2 teaspoons vanilla extract and 1 cup dark brown sugar until mixed.
- Combine Cake Batter: Slowly add the cooled chocolate mixture to the flour mixture, stirring just until combined. Add the egg and sugar mixture and mix to incorporate. Gently fold in 1/2 cup sour cream, being careful not to overmix to keep the batter light.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 34-40 minutes, rotating the pans halfway through baking. The cakes are ready when a toothpick inserted in the center comes out clean.
- Cool and Chill Cakes: Let the cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap the cooled cakes tightly with plastic wrap and place them in the freezer for 1 to 2 hours; chilling makes frosting application easier.
- Make the Frosting: Cream 1 ½ cups softened salted butter until smooth. Gradually add 3/4 cup sifted cocoa powder and 5 1/4 cups powdered sugar, alternating with 3/4 cup heavy cream. Beat well after each addition until fluffy and creamy. Stir in 3/4 teaspoon salt and 2 teaspoons vanilla extract to finish.
- Assemble the Cake: To prevent the cake from sliding, place a small amount of frosting on your cake plate and set the first layer on top. Spread 1 cup of frosting evenly over the top of the first cake layer. Place the second layer on top, then frost the sides and top of the cake smoothly. For a neat presentation, line the cake plate edges with parchment strips before frosting and remove them afterward.
- Serve: Slice the cake and enjoy a decadent piece with a glass of milk. Store any leftovers covered at room temperature for up to two days or refrigerate for longer freshness.
Notes
- Freezing the cake layers before frosting helps create clean, professional-looking finishes by minimizing crumbs in the frosting.
- You can substitute salted butter with unsalted butter and adjust salt to taste if preferred.
- Make sure not to overmix the batter once the sour cream is added to maintain a tender crumb.
- For an even richer flavor, use Dutch-process cocoa powder instead of natural cocoa powder if available.
- Allow the cake to come to room temperature before serving if refrigerated for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
