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Decadent Chocolate Cake with Rich Chocolate Frosting Recipe

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4.1 from 11 reviews

A rich and moist homemade chocolate cake layered with a luscious chocolate sour cream frosting, perfect for celebrations or any chocolate craving. This classic recipe combines cocoa and sour cream for a tender crumb and deep chocolate flavor, baked into three 9-inch layers and frosted to perfection.

Ingredients

Cake:

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/3 cups boiling water

Frosting:

  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners’ sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

Instructions

  1. Prep the pans: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Make the cake batter: In a large bowl, use a mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking cocoa, baking soda, and salt. Alternate adding this dry mixture and the sour cream into the creamed mixture, beating well after each addition. Finally, stir in the boiling water until the batter is smooth. For best results, sift the flour mixture before adding to aerate and ensure no lumps.
  3. Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely to room temperature.
  4. Whip up the frosting: In a heatproof metal bowl set over simmering water, melt the butter along with the unsweetened and semisweet chocolates, stirring until smooth. Let this mixture cool slightly. In a large bowl, combine the confectioners’ sugar, sour cream, and vanilla extract. Add the cooled chocolate mixture and beat until the frosting is smooth and creamy.
  5. Assemble the cake: If your cake layers have domed tops, level them with a serrated knife for neat layering. Place one cake layer on your serving plate and spread a layer of frosting over it using an offset spatula. Repeat with the second cake layer and frosting. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing the top and sides. Garnish as desired.
  6. Cut and serve: Once assembled, your chocolate cake is ready to be sliced and enjoyed. For cleaner slices, use a sharp knife and consider warming it slightly before cutting.

Notes

  • Sifting the flour mixture aerates the batter and helps prevent lumps, enhancing the cake’s texture.
  • Distribute batter evenly by weight for consistent cake layers, or use measuring cups to divide the batter.
  • Allow the frosting chocolate mixture to cool slightly before mixing to avoid melting the sugar.
  • Level domed cake layers to create stable and even layers for frosting.
  • Use an offset spatula for smooth and professional frosting application.
  • Warm the knife before slicing the cake for cleaner cuts.

Find it online: https://bitezly.com/decadent-chocolate-cake-with-rich-chocolate-frosting-recipe/