Rich Chocolate Cake

Recipe by WaterMelon
READY IN: 50mins




  • Position a rack in lower third of oven and preheat to 350F.
  • Line the bottoms of two 9x2-inch round pans with parchment paper.
  • Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
  • You may use a double boiler too (make sure water is HOT, not simmering).
  • Cool chocolate until tepid.
  • Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
  • Add brown sugar.
  • Using a paddle blade on electric mixer, combine the ingredients on low speed.
  • Add butter and sour cream.
  • Mix on med-low speed for 1 min to make a thick batter.
  • Add eggs, melted chocolate and vanilla.
  • Increase speed to high and beat for 2 mins.
  • Stop and scrape down the bowl.
  • Resume mixing at med-high, for about 5 sec.
  • Reduce speed to low and slowly pour in the water just until thoroughly blended.
  • Spoon batter into prepared pans and spread it evenly.
  • Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
  • Transfer to cooling racks and cool for 10 mins.
  • Invert onto racks and remove pans.
  • Peel off the parchment and cool the cakes right side up.
  • NOTE: The cake can be baked 1 day in advance.
  • Wrap the cooled cake layers tightly with plastic wrap to store.
  • Or to freeze, over-wrapped with foil, for up to 2 weeks.