Description
A rich, moist chocolate cake with a deep cocoa flavor and creamy semisweet chocolate frosting — perfect for any chocolate lover.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract (divided)
- 1 cup hot coffee or hot water
- 1 cup buttermilk
- 1 cup unsalted butter
- 8 oz semisweet chocolate
- 3–4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together sugar, sour cream, oil, eggs, and 1 tsp vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until fully combined.
- Stir in the hot coffee or water until the batter is smooth and runny.
- Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, melt semisweet chocolate and butter together until smooth. Let cool slightly.
- Beat in powdered sugar and the remaining 1 tsp vanilla until creamy and spreadable.
- Frost the cooled cake layers and decorate as desired.
Notes
- Use dark chocolate instead of semisweet for more intense flavor.
- Add chocolate ganache between layers for extra richness.
- Top with chocolate shavings or berries for decoration.
- Swap sour cream with Greek yogurt if needed.
- Add espresso powder to enhance chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg