The Best Chocolate Cake (Really!)
photo by reicpeuser
- Ready In:
- 1hr 15mins
- 3 ounces unsweetened chocolate
- 1⁄2 cup butter
- 2 1⁄4 cups light brown sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1 cup boiling water
- 1 cup brown sugar
- 1⁄3 cup butter
- 1⁄3 cup milk
- 1 cup icing sugar (confectioners')
- Preheat oven to 350°F.
- Melt chocolate, either on the stove or in the microwave and set aside.
- Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
- Add vanilla and melted chocolate, and beat to combine.
- Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
- Stir boiling water into the batter - the batter will be thin.
- Pour into two 9 inch round cake pans which have been greased and floured.
- Bake for 35 minutes, until cake centre springs back when touched.
- Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
- ***For the frosting***.
- Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
- Continue to boil, stirring constantly, for 3 minutes.
- Cool to lukewarm.
- Stir in icing sugar and continue to stir until the right consistency to spread.
- (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.
Questions & Replies
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Talk about CHOCOLATE HEAVEN!!!!!<br/>Made this for my daughter's bday. It was an AMAZING hit! We haven't tried the caramel frosting yet. We had a chocolate mousse center and a chocolate ganache on top. Definitely a keeper. In fact, I'm about to make it again. I love bdays, so I can justify making something so sinfully divine.
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This was an extremely rich cake... very good=) Did a couple things different- instead of 3 oz of unsweetened chocolate I used Hersheys cocoa(9 Tbsp cocoa + 3 Tbsp oil) and I didn't have the sour cream so I used plain yogurt. Still turned out great. I did have a little trouble with the frosting... very stiff. I think I probably let it cool down too much but this frosting definitely makes the cake! Thank you, Thank you=)
Here I was, Roosie! sitting pretty, thinking that I make a mean chaocolate cake and your recipe comes along and blows mine to smithereens. I am going to post a director clause in mine directing people to this one :( This cake was so moist and wonderful. I think the cup of boiling water adds so much to it. THe only change I made was to use homemade yoghurt made from whole milk instead of the sourcream. It baked in perfect time and was perfect in all ways possible for it to be. Mum was having guests over and so I made this for her. The topping was also TDF, I used only 3/4 cup brown sugar and added enough icing sugar to form a spreadable paste. Did not get to use the whole cup though. Everyone freaked out and am sending all thier compliments your way in a mental parcel. YOu should receive it just about NOW!!(Ding Dong!) :D Most could not decide what they liked more the cake or the caramel topping. I think it's a tie. Thank you for this really lovely keeper. :) Fay