This is the cake of memories: deeply chocolatey, impossibly moist, and smothered in a creamy, tangy frosting. Passed down through generations, it’s the cake for birthdays, Sunday dinners, and any moment that calls for a slice of pure, homemade comfort.
Yield: One 2-layer 9-inch cake or 9×13-inch sheet cake
Prep Time: 25 minutes
Bake Time: 30-35 minutes
Cooling/Decorating Time: 1 hour
Total Time: About 2 hours
Ingredients
For the Cake:
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2 cups (250g) all-purpose flour
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2 cups (400g) granulated sugar
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¾ cup (75g) unsweetened cocoa powder (natural or Dutch-process)
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2 tsp (10g) baking soda
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1 tsp (5g) baking powder
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1 tsp (5g) fine sea salt
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1 cup (240ml) whole milk, room temperature
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½ cup (120ml) vegetable or canola oil
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2 large eggs, room temperature
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2 tsp (10ml) pure vanilla extract
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1 cup (240ml) hot, strong black coffee (or hot water)
For the Sour Cream Chocolate Frosting:
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3 oz (85g) unsweetened or semi-sweet chocolate, chopped
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⅓ cup (75g) unsalted butter, softened
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3 cups (360g) confectioners’ sugar, sifted
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½ cup (120g) full-fat sour cream, room temperature
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2 tsp (10ml) pure vanilla extract
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Pinch of salt
Instructions:
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