Description
This classic and indulgent chocolate cake recipe features a moist and rich chocolate sponge layered with a luscious cocoa buttercream frosting. Perfect for celebrations or any chocolate lover’s craving, this cake combines deep cocoa flavors with a tender crumb and creamy frosting.
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 thoroughly, dust them with flour, and line the bottoms with parchment paper circles to ensure the cakes release easily after baking.
- 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 until the mixture is smooth. Bring the mixture to a boil for 30 seconds, then remove from heat and allow it to cool to room temperature.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup white sugar, 2 cups sifted flour, and 3/4 teaspoon salt until well combined.
- Prepare Wet Ingredients: In a separate medium bowl, lightly beat 2 eggs. While whisking, gradually add 1 teaspoon baking soda and 1/2 teaspoon baking powder. Then stir in 2 teaspoons vanilla extract and 1 cup dark brown sugar until the mixture is smooth.
- Combine Cake Batter: Pour the cooled chocolate mixture into the flour mixture and stir until just combined. Add the egg mixture and gently mix until fully incorporated. Fold in 1/2 cup sour cream carefully to maintain a tender batter, avoiding overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Tap the pans on your countertop to release any trapped air bubbles. Bake in the preheated oven for 34-40 minutes, rotating the pans halfway through the baking time. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool and Freeze Cakes: Let the cakes cool in their pans for 10 minutes before inverting them onto wire racks to cool completely. Once cooled, wrap each cake securely in plastic wrap and freeze for 1-2 hours to firm up, making frosting easier.
- Make the Frosting: Using a stand mixer or hand mixer, 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 thoroughly after each addition to ensure a creamy consistency. Fold in 3/4 teaspoon salt and 2 teaspoons vanilla extract until fully combined.
- Assemble the Cake: Place a small amount of frosting on your cake plate to secure the first cake layer. Spread 1 cup of frosting evenly over the top of this layer. Place the second cake layer on top and frost the entire cake’s sides and top. For a neat finish, line your cake plate with parchment strips before frosting and remove them afterward.
- Serve: Slice the cake and serve with a glass of milk or your preferred beverage. Store any leftovers covered at room temperature for up to two days or refrigerate for longer freshness.
Notes
- Freezing the cakes briefly before frosting helps achieve a cleaner and easier application of frosting.
- Make sure not to overmix the batter to keep the cake tender and moist.
- For best results, use high-quality cocoa powder for a rich chocolate flavor.
- The cake can be stored at room temperature covered for up to 2 days or refrigerated for up to a week.
- Let refrigerated cake come to room temperature before serving for best texture and flavor.
