Best-Ever Chocolate Cake , Heritage Recipe

Recipe by Annacia
READY IN: 1hr 5mins
SERVES: 12-16




  • Allow butter and eggs to stand at room temperature for 30 minutes.
  • Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
  • Line bottom of pans with waxed paper.
  • Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
  • In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
  • Scrape sides of bowl; continue beating on medium speed for 2 minutes.
  • Add eggs, one at a time, beating after each addition (about 1 minute total).
  • Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
  • Beat on medium to high speed for 20 seconds more.
  • Spread batter evenly into the prepared pan(s).
  • Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
  • Cool cake layers in pans for 10 minutes. Remove from pans.
  • Peel off waxed paper and cool thoroughly on wire racks.
  • Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
  • In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
  • Cool for 5 minutes.
  • Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
  • This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
  • Cover and store frosted cake in the refrigerator.