This is but another chocolate cake recipe sent to me by my grandma. She even wrote on the recipe “another choc cake.” Who tires of baking/eating chocolate cake? Not me. Not ever.
- 3/4 c. cold water
- 3 T. (heaping) cocoa powder
- 1 1/2 c. brown sugar
- 1 1/2 c. sugar
- 4 1/2 T. butter
- 3/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 3/4 c. sour cream
- 3/4 c. milk
- 1 1/2 tsp. baking soda
- 3 c. sifted flour
- Preheat the oven to 350 degrees. Line with parchment paper and then lightly grease four 8×8-inch cake pans and set aside.
- In a small sauce pan mix together the cold water and cocoa powder. Cook over medium heat, stirring constantly, until the mixture starts to boil. Remove from the heat and set aside to cool. The mixture should be paste-like.
- In a large mixing bowl cream together the butter and sugars. Add the eggs, salt and vanilla and mix well. Add the cocoa mixture and beat well.
- In a small bowl mix together the sour cream, milk and baking soda. Gradually add the sour cream mix to the batter alternating with the flour. Beat well after each addition.
- Pour into pans and bake at 350 degrees for 22 to 26 minutes. Use a toothpick to test doneness. The cake should be fully risen and pulling away from the pan. Remove from the oven and let cool for a few minutes. Remove from the pans and let cool thoroughly before icing.
icing ingredients (for a double recipe).
- 2/3 c. butter, room temperature
- 2/3 c. cocoa powder
- 8 to 10 c. powder sugar
- 2 tsp. vanilla extract
- Cream together the butter and cocoa powder until fluffy. Add salt. Gradually add the powdered sugar, beating well. Add the vanilla.
- Add just enough milk to reach your desired consistency.
This recipe is actually one and a half times the originally recipe so if you’re only looking to make a two-layer cake, cut the recipe down. I did not have enough sour cream so I used buttermilk as partial replacement.
The cake turned out really moist, which may be because I have a tendency of undercooking everything. (There are few things worse than a dry cake!) However, I’ve had so many excellent chocolate cakes in my day that a good chocolate cake just isn’t enough. I need excellent or better.
I was a little underwhelmed with the frosting for this cake. The recipe called for hot water to thin it down instead of milk. That just seems gross to me, so I substituted water. If you’re a purest when it comes to following directions add 4 to 6 tablespoons of hot water instead.
After letting the cake meld for a day, I decided it was better than I originally thought. I took it to work and everyone raved. Especially my uber-critical fellow le food snob who sits right next to me. I know something’s good if he likes it and he did. To success!