why make this recipe
Chocolate cake is a classic dessert loved by many. Its rich flavor and moist texture make it perfect for birthdays, celebrations, or even just a sweet treat at home. Making your own chocolate cake allows you to use quality ingredients and create a dessert that is customizable to your taste. Plus, there’s nothing quite like the smell of freshly baked chocolate cake wafting through your kitchen!
how to make Chocolate Cake
Ingredients:
- 1 cup butter, softened
- 1 1/3 cups sour cream
- 1/2 cup butter, cubed
- 4 large eggs, room temperature
- 3 cups packed brown sugar
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 5 cups confectioners’ sugar
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/3 cups boiling water
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the sour cream and cubed butter, mixing until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking cocoa, baking soda, and salt. Gradually add this to the butter mixture, alternating with the boiling water, starting and ending with the dry ingredients.
- Fold in the chopped unsweetened and semisweet chocolate.
- Divide the batter evenly between the prepared cake pans.
- Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, layer the cakes with frosting and top with confectioners’ sugar if desired.
how to serve Chocolate Cake
Serve your chocolate cake with a dusting of confectioners’ sugar on top or a scoop of ice cream on the side. It also pairs well with a dollop of whipped cream or fresh fruit for added color and flavor.
how to store Chocolate Cake
Store leftover chocolate cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, refrigerate it for up to a week. You can also freeze slices for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
tips to make Chocolate Cake
- Ensure all ingredients, especially eggs and butter, are at room temperature for best results.
- Do not overmix the batter; mix just until combined for a fluffy texture.
- Use high-quality chocolate for the best flavor.
- Check the cake for doneness early to prevent overbaking.
variation
You can add nuts or chocolate chips to the batter for added texture. Another variation could be to substitute half of the cocoa with a flavored extract, like coffee or orange, for a unique twist.
FAQs
1. Can I use non-dairy substitutes in this recipe?
Yes, you can use non-dairy butter and plant-based sour cream for a dairy-free chocolate cake.
2. How can I make my chocolate cake more chocolatey?
Add extra cocoa powder or chocolate chips to the batter for an intensified chocolate flavor.
3. What type of frosting goes best with chocolate cake?
A cream cheese frosting, chocolate ganache, or simple buttercream pairs wonderfully with chocolate cake for added richness.