There’s something undeniably comforting about a classic chocolate cake. It’s the kind of dessert that brings people together—perfect for birthdays, holidays, or whenever you’re craving a deep, rich treat. This version delivers intense chocolate flavor, a moist and tender crumb, and a smooth, velvety frosting that wraps the whole thing in sweetness. Whether you’re baking for a special occasion or just treating yourself and your loved ones, this cake is a guaranteed crowd-pleaser. The secret lies in the combination of brown and white sugars, sour cream for moisture, and a touch of boiling water to bloom the cocoa for maximum flavor. You don’t have to be an expert baker to pull this off—just follow the steps carefully, and you’ll have a gorgeous layered cake that looks and tastes like it came from a professional bakery. You can enjoy it as is, or get creative with fillings, toppings, or decorations. No matter how you serve it, this chocolate cake will likely become a go-to recipe whenever you want to impress—or simply indulge.
Ingredients (Serves 12):
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 3/4 cup vegetable or canola oil
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 1/3 cup milk
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper as well. If you prefer flat layers, use water-soaked baking strips around the pans or level the cakes after baking.
In a large heat-safe bowl, whisk together both sugars, cocoa powder, baking soda, and salt. Pour in the boiling water and whisk until smooth. Let this cool for about 5 minutes.
With a hand mixer on low, blend in the oil and melted butter. Add the eggs, extra yolks, and vanilla, mixing just until combined. Stir in the flour, then add the sour cream and milk, blending until everything is fully incorporated.
Divide the batter evenly between the pans and bake for 29–34 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then carefully run a knife around the edges, turn them out onto wire racks, and cool completely.
Level the tops of the cakes if needed, then frost one layer, add the second on top, and cover the entire cake with chocolate buttercream. Store in an airtight container to maintain freshness.
Nutritional Insights & Dietary Considerations:
This chocolate cake is rich in flavor and contains both fats and sugars that make it a decadent treat. It provides energy primarily from carbohydrates and fats. The use of sour cream and eggs adds protein and a creamy texture. While not suitable for dairy-free or egg-free diets, you can experiment with plant-based alternatives like vegan butter, almond milk, or egg substitutes if needed. This dessert should be enjoyed in moderation, particularly for those watching their sugar intake.
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