Introduction
This cake is a true testament to the power of simple, quality ingredients coming together to create something deeply comforting and decadent. You get a tender, moist chocolate cake crowned with a uniquely tangy and silky chocolate sour cream frosting. It’s a timeless, crowd-pleasing classic that proves some recipes just don’t need improving.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- 2/3 cup sour cream
- 12 tbsp unsalted soft butter (1.5 sticks)
- 1/3 cup cocoa
- 2 large eggs
- 6 ounces good-quality semisweet chocolate (broken into small pieces)
- 6 tbsp unsalted butter
- 2 1/2 cups confectioners’ sugar
- 1 tablespoon light corn syrup
- 1/2 cup sour cream
- 1 teaspoon good-quality vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- For the cake, place the flour, sugar, baking powder, baking soda, 2 teaspoons vanilla, 2/3 cup sour cream, 12 tbsp soft butter, cocoa, and eggs into a large mixing bowl.
- Using an electric mixer, beat all the ingredients together until you have a smooth, well-combined batter. Divide the batter evenly between the two prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
- While the cakes cool, make the frosting. Melt the 6 ounces of semisweet chocolate and 6 tbsp unsalted butter together in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts), stirring until smooth. Remove from heat and let cool slightly.
- Sift the confectioners’ sugar into a large bowl. Stir in the light corn syrup, 1/2 cup sour cream, and 1 teaspoon vanilla extract until combined. Add the slightly cooled melted chocolate mixture and beat with a spatula or hand mixer until you have a smooth, spreadable frosting.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake.
Variations
- Cupcakes: Divide the batter among lined muffin tins and bake for 18-20 minutes for a perfect party treat.
- Chocolate Shavings: Before serving, use a vegetable peeler on a block of chocolate to create elegant curls over the top.
- Layer with Berries: Add a thin layer of fresh raspberries or sliced strawberries on top of the frosting between the cake layers for a fruity twist.
- Rustic Look: For a casual, “naked cake” appearance, apply a thinner layer of frosting, letting some of the cake crumbs show through.
Tips for Success
- Ensure all cake ingredients, especially the butter and eggs, are at room temperature for a smooth, even batter.
- Allow the cakes to cool completely before frosting, otherwise the frosting will melt and slide off.
- If your frosting seems too soft to spread, let it sit at room temperature for 10-15 minutes to firm up slightly.
Storage & Reheating
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture and flavor, let it come to room temperature before serving. This cake does not reheat well, so it’s best enjoyed at room temperature or slightly cool.
FAQ
Can I use Dutch-process cocoa?
Yes, you can use Dutch-process cocoa in this recipe without any other adjustments.
My frosting seems too runny. What happened?
The melted chocolate mixture may have been too warm when added to the sour cream mixture. Let it cool a bit more, or pop the whole bowl of frosting into the fridge for 10-15 minutes to help it set up.
Can I use a 9-inch pan?
Yes, but the baking time will be slightly less, around 18-20 minutes. Keep a close eye on it.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day ahead, let them cool completely, wrap tightly in plastic wrap, and store at room temperature. Frost the day you plan to serve it.
What can I substitute for light corn syrup?
You can omit it, but the frosting may be slightly less glossy. A mild honey or golden syrup can be used as a 1:1 substitute.
Can I freeze this cake?
Yes, the unfrosted cake layers freeze very well. Wrap them tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature before frosting. The frosted cake does not freeze as well due to the sour cream frosting.