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Decadent Homemade Chocolate Cake with Rich Cocoa Frosting Recipe

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4.3 from 80 reviews

  • Author: Sara
  • Total Time: 1 hour 0 minutes
  • Yield: 1 2-layer 9-inch cake (serves approximately 10-12 people)

Description

This classic chocolate cake recipe delivers a rich, moist, and tender chocolate cake layered with a luscious, glossy chocolate frosting. Perfect for celebrations or any chocolate craving, it combines simple pantry ingredients with straightforward techniques to create an irresistible dessert that’s best enjoyed fresh.

Ingredients

For the Cake

  • 2 cups all-purpose flour (spooned into measuring cup and leveled-off)
  • 2 cups granulated sugar
  • 1 cup unsweetened natural cocoa powder (such as Hershey’s)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs (lightly beaten)
  • ½ cup vegetable oil
  • 1 cup sour cream
  • 1½ teaspoons vanilla extract
  • 1 cup boiling water

For the Frosting

  • 8 ounces semi-sweet or milk chocolate (broken into small pieces)
  • 20 tablespoons (2½ sticks) unsalted butter (softened but still cool)
  • 1¼ cups confectioners’ sugar
  • ½ cup unsweetened natural cocoa powder (such as Hershey’s)
  • 1/8 teaspoon salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare pans and oven: Position a rack in the center of the oven and preheat it to 350°F (175°C). Lightly butter the bottom of two 9-inch (23 cm) round cake pans. Line the bottoms with parchment paper; then butter and flour the parchment and the sides of the pans. Alternatively, use nonstick cooking spray with flour.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine evenly.
  3. Add wet ingredients and mix: Add the lightly beaten eggs, vegetable oil, sour cream, and vanilla extract to the dry mixture. Mix on low speed until combined.
  4. Beat batter and incorporate water: Increase mixer speed to medium and beat for 2 minutes for a smooth texture. Reduce speed to low and gradually pour in the boiling water very slowly to avoid splashing. The batter will be soupy. Stop mixer and scrape the bowl sides and bottom; mix again until batter is fully combined.
  5. Bake the cake layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cake layers: Let the cakes cool in the pans on a rack for 10 minutes. Then invert the cakes onto a wire rack, remove pans, and cool completely before frosting.
  7. Prepare the frosting – melt chocolate: Place the chocolate pieces in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until about three-quarters melted. Stir to melt remaining chocolate using residual heat. If needed, microwave a few more seconds. Set aside to cool.
  8. Prepare the frosting – blend ingredients: In a food processor, combine the softened butter, confectioners’ sugar, cocoa powder, and salt. Process for about 30 seconds, scraping down sides as necessary until smooth.
  9. Add corn syrup, vanilla, and chocolate: Add light corn syrup and vanilla extract to the processor; pulse for 5 to 10 seconds until just combined. Scrape the sides again, then add the lukewarm melted chocolate. Pulse for 10 to 15 seconds until the frosting is smooth and creamy. Avoid overmixing.
  10. Frost the cake: Place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of frosting evenly over the top. Place the second layer on top and spread the remaining frosting over the top and sides, swirling decoratively.
  11. Storage and serving: The cake is best enjoyed fresh on the day it is made but will keep stored in a cake dome at room temperature for 2 to 3 days. The frosting can be held at room temperature for 3 to 4 hours. To restore frosting shine if dulled, stir with a metal spoon warmed under hot water and dried.

Notes

  • Use high-quality unsweetened cocoa powder for a richer chocolate flavor.
  • Be careful when pouring boiling water into the batter to avoid splashing, which can cause mess and uneven mixing.
  • Allow cakes to cool completely before frosting to prevent frosting from melting.
  • The frosting’s shine can dull with time; reheat a spoon and stir to revive its glossy finish.
  • Use parchment paper lining for easier cake removal and cleaner edges.
  • This cake is best consumed within 2 to 3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/decadent-homemade-chocolate-cake-with-rich-cocoa-frosting-recipe/