Chocolate Cake
Time: 2 Hours (30 min active)
Servings: Two 9-inch cake layers
Ingredients
- 12 T Unsalted Butter, softened (plus more for pans)
- 2 C All-Purpose Flour (plus more for pans)
- ¾ C Unsweetened Cocoa Powder
- 2 oz Semisweet Chocolate, finely chopped
- 1 C Boiling Water
- ½ C Sour Cream
- 1 ¾ tsp Baking Soda
- ½ tsp Salt
- 1 C Granulated Sugar
- ¾ C Packed Dark Brown Sugar
- 4 Large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat the oven to 350°F.
- Butter and flour two 9-by-2-inch round cake pans, tapping out any excess flour.
- Combine the cocoa powder and chopped chocolate in a heat-safe bowl.
- Pour the boiling water over the chocolate and whisk until completely smooth.
- Stir in the sour cream and set aside to cool slightly.
- Whisk the flour, baking soda, and salt together in a separate bowl.
- Beat the butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the flour mixture and the chocolate mixture to the batter, beginning and ending with the flour.
- Gently fold the final batter with a rubber spatula until fully combined and smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 15 minutes.
- Loosen the edges with a knife, then turn out onto a wire rack. Cool completely before frosting.
Back to: How to Build the Perfect Cake — Rogue Chef Style
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