Make this cake today, right now, go ahead and spoil your dinner, or lunch, or breakfast. This chocolate cake is that good. It is the best chocolate cake, the best chocolate cake that I have ever had. You would not believe how proud I am about this chocolate cake right now.
UPDATE: This chocolate cake was so good that I made it twice in less than a week.
We grew up on chocolate cake. The big fancy used to be just as groom’s cakes with the giant chocolate covered strawberries cakes. The Dr. Pepper Chocolate Sheet Cake that was served every Friday at school. The giant Costco chocolate cakes that we make up holidays to buy.
As much as I like cake, I rarely truly love cake. I love frosting. I love almost all kinds of frosting. I do not like cream cheese and frostings that are heavy on the cream cheese get a big no.
March and April are ripe with birthdays in our family and so you may see a lot of cake in the next couple of weeks. First up, we needed a cake for our favorite neighbor. He isn’t normally a dessert kind of guy, but Jo rightfully pointed out that whatever cake that we made Uncle Peter he would probably like because we made it. (She is so wise at nearly five). She recommended a chocolate cake with white frosting.
I had previously seen a chocolate cake with mayonnaise which seemed awesome but the prospect of having to make my own mayonnaise be too much for a Tuesday night. We also didn’t have bittersweet chocolate and a handful of other usual suspects.
I quick google search for chocolate cake hit inspiration.
We didn’t have buttermilk and although I have done the milk + lemon juice, or the milk + vinegar, to make buttermilk, I wanted to try something else. So we used sour cream and whole milk. And cold coffee, and extra eggs.
Spoil your dinner Chocolate Cake
- Butter and flour to grease pans
- 1 and 3/4 all purpose flour
- 2 cups white sugar
- 3/4 cup baking cocoa
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup sour cream
- 1/4 cup whole milk
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla
- 1 cup freshly brewed coffee (within a day)
- For buttercream frosting: 1 cup butter - softened, 4 cups powdered sugar (or more), 4 teaspoons vanilla, 1 tablespoon milk
Preheat oven to 350 degrees F. Butter and flour two nine inch cake pans. In a large mixing bowl (if using a stand mixer, use the bowl) combine flour, sugar, cocoa, baking power, baking soda, and salt. Mix and stir with the paddle attachment for a couple of minutes on low. In a seperate bowl, beat eggs. Fold in sour cream. Mix well. Add milk, oil and vanilla to egg and sourcream mixture and stir to combine. Add wet mixture to dry and continue mixing with the paddle. Add coffee and continue mixing on low until just combined. Divide and pour batter into the two cake pans. Bake for 33-34 minutes. Remove from oven to cool.
For buttercream frosting: leave butter out to soften. You want it to be the consistency of icecream. Whip butter, vanilla and milk. Slowly add powdered sugar half a cup at a time (not wanting to blow "powder" all over the room). May need to add more milk or more powdered sugar to meet the desired consistency.
After about 30 minutes, you should be able to remove the cakes from their pans and let them cool entirely on a metal cooling rack. Once cooled entirely, place the first layer on the cake pan, frost the top. Add the second layer, and frost the top and slides.