Description
This best chocolate cake recipe delivers a rich, moist, and decadent dessert perfect for any occasion. Featuring a tender chocolate cake layered with a smooth, creamy cocoa frosting, this classic cake combines simple ingredients with straightforward techniques to achieve impressive results. The cake is baked to perfection, then cooled and lightly frozen for easier frosting application, providing a flawless finish every time.
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, dust them with flour, and line the bottoms with parchment paper circles to prevent sticking and ensure even 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 smooth. Bring the mixture to a gentle boil for 30 seconds, then remove from heat and let it cool to room temperature.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup white sugar, 2 cups sifted flour, and 3/4 teaspoon salt to combine the dry ingredients evenly.
- 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. Then stir in 2 teaspoons vanilla extract and 1 cup dark brown sugar until well combined.
- Combine Cake Batter: Add the cooled chocolate mixture to the flour mixture and stir gently until just combined. Next, mix in the egg mixture until incorporated. Finally, fold in 1/2 cup sour cream gently to maintain a tender crumb; avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Tap the pans on the countertop to release any air bubbles. Bake in the preheated oven for 34-40 minutes, rotating the pans halfway through baking. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool and Freeze Cakes: Allow the cakes to cool in the pans for 10 minutes. Then invert onto a wire rack to cool completely. Wrap each cake tightly in plastic wrap and freeze for 1-2 hours; this step firms up the cakes to make frosting easier and neater.
- Make the Frosting: Using a mixer, cream 1 ½ cups softened salted butter until smooth. Gradually add 3/4 cup cocoa powder and 5 1/4 cups powdered sugar in portions, alternating with 3/4 cup heavy cream. Beat well after each addition for a creamy texture. Mix in 3/4 teaspoon salt and 2 teaspoons vanilla extract to enhance the flavors.
- Assemble the Cake: Place a small dab of frosting on your cake plate to secure the first cake layer. Spread 1 cup of frosting evenly over the top of the first layer. Position the second cake layer on top. Frost the sides and top of the cake smoothly. For a tidy finish, line the cake plate edges with parchment strips while frosting, then carefully remove them once completed.
- Serve: Slice the cake and enjoy its rich chocolate flavor with a glass of milk. Store any leftovers covered at room temperature for up to two days or in the refrigerator for longer freshness.
Notes
- Freezing the cake layers slightly before frosting helps achieve cleaner edges and easier handling.
- Be careful not to overmix the batter once wet ingredients are combined to keep the cake light and tender.
- Using parchment paper in the pans prevents the cake from sticking and makes removal easier.
- To ensure even baking, rotate cake pans halfway through bake time.
- Store leftover cake in an airtight container to preserve moisture and flavor.
- You can use unsalted butter if preferred, but increase salt in the recipe slightly to balance flavors.
