Easy Chocolate Cake
Total Time
50 mins
Prep Time
25 mins
Cook Time
25 mins
Rating
4.56 out of 5 stars
(54)
Ingredients
16
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups confectioner's sugar
- 1/2 cup unsweetened cocoa powder, or Dutch process cocoa
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
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Preparation
Step 1
Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick cooking spray and set aside.
Step 2
In a small saucepan, combine the butter, water, cocoa powder, and salt and place over medium heat. Cook, stirring with a spatula, just until melted and combined. Remove from the heat and set aside.
Step 3
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter cocoa mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and stir until combined.
Step 4
Add the eggs, one at a time, whisking until completely blended. Add the sour cream and vanilla extract and whisk until smooth.
Step 5
Pour the cake batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 25-30 minutes. Let the cake cool completely before frosting.
Step 6
For the frosting: In a large bowl, sift together the confectioner's sugar and cocoa powder. In the bowl of a stand mixer, beat the butter until smooth, about 1 minute. Scrape down the sides of the bowl and add the confectioner's sugar and cocoa, sour cream, vanilla, and salt. Beat until frosting is smooth, about 3 minutes. If you need to scrape down the sides, do so, and mix again.
Step 7
Frost the cooled chocolate cake with the chocolate sour cream frosting. Cut cake into squares and serve.
Step 8
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Chef's notes
Because of the sour cream in the cake and frosting, the cake is best stored in the refrigerator. Cover tightly and store for up to 5 days. Let it come to room temperature before serving.
You can make the cake in advance and freeze the cake. Let it cool completely. Carefully wrap the cake in plastic wrap and foil. Place in the freezer and freeze for up to 3 months. Thaw and frost with chocolate buttercream.
