| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for spraying the pans
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup boiling water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 2 large eggs
- 1 3/4 cups powdered sugar
- 3 tablespoons unsalted butter, at room temperature
- 4 1/2 ounces bittersweet chocolate, melted
- 1/2 cup sour cream
Instructions
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 508 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 58 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 379 mg |
Reviews
The cake is moist, rich and not too sweet. I used Dutch processed cocoa powder to give the cake a dark chocolate color like the color of an Oreo cookie. The frosting, however, was unusual. I think the sour cream cream gave it a funky flavor which was not appealing to me and you need to work fast because it seizes up quickly. The recipe made to perfect amount of frosting to cover the cake without too much leftover. I will use the cake recipe again but I would use a lovely cream cheese frosting instead.
This IS chocolate cake!!!! I have found that most recipes for chocolate cake are disappointing, so I approached this one prepared to be disappointed. I’m happy and amazed to say this was not the case! The cake was phenomenal given how incredibly easy it was to prepare! It came together really quickly and easily and bakes up beautifully. I don’t own 9″ round cake pans, so I baked it in a 9 x 13, which worked beautifully. This cake was rich, moist, chocolatey, and an overall hit with the family. The simplicity of the recipe makes it that much more amazing. I was able to prepare the batter in a short time and finished cleaning up the kitchen long before it finished baking. BEST. CHOCOLATE. CAKE. RECIPE. EVER. Thanks, Marcela!
Like the chocolate flavor. It took longer to bake because of my electric oven. Would have love to make the batter a little thicker but it came out okay
Love this cake! It is so easy to make yet looks like a bakery cake! Love that the frosting has a bit of sour cream and is not so sweet About the time-It says About 40 minutes-time can vary because of oven temps and altitude. I always pull and check with toothpick for doneness.
Fantastic cake, super moist and not too sweet. Made it for my son’s 10 birthday.
I love this recipe. I first used it for my oldest son’s 14th birthday party. He devoured it. I subsequently used it again just because we liked it so much. The recipe is so tasty and easy. I did have to alter the icing the second time because I didn’t have any sour cream. Instead I melted 10 oz of chocolate chips and used a stick and a half of butter. Both boys still loved it.
Okay cake, not bad, not great.
Stocker I just
This cake is very moist and my family loves it when I make it!
would add more cocoa and instead of boiling water..would add hot coffee, but this cake is so moist even in a bundt cake mold. love it!