The Perfect Chocolate Cake with Chocolate Frosting is a recipe that every home baker needs in their repertoire. What makes this Chocolate Cake so special is the simplicity of the batter and the frosting. The batter is mixed all in one bowl and the frosting has only 2 ingredients! I have posted this cake recipe before with a little more decadence but for this one it is all about the chocolate.
It is important to use the best quality chocolate you can find. I personally always use Callebaut chocolate. For this rendition I used Callebaut semi-sweet wafers for the thick fudgy frosting. The other ingredient is sour cream! It is hard to believe that melted chocolate mixed with sour cream over simmering hot water makes such a fudgy delicious icing. The cake itself has only cocoa powder providing the chocolate flavour. It is the addition of coffee to the cake batter that intensifies the chocolate flavour.
If you are having a chocolate craving – this is the chocolate masterpiece for you! Invite your friends to devour this Perfect Chocolate Cake with you and before you know it you will be making all of the birthday cakes for the chocolate lovers in the group.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk, room temp
- ½ cup canola oil
- 2 tsp vanilla
- 1 cup very hot coffee
- Frosting:
- 3 cups sem-sweet Callebaut chocolate wafers
- 1½ cups sour cream-full fat
- Preheat oven to 350 ℉. Butter and flour 2 - 9" round cake pans.
- Cake:
- Whisk together in the bowl of a stand mixer the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix on medium speed for 2 minutes. Add the hot coffee slowly down the side of the bowl while mixing on low speed. Remove the bowl and using a spatula ensure the batter is well mixed. It will be very thin.
- Divide evenly between the 2 pans. Tap gently on the edge of the counter to release air bubbles.
- Bake 28-32 minutes on bottom rack or until toothpick inserted in the middle comes out clean.
- Cool on rack for 10 minutes, then remove cakes from pan to rack to cool completely.
- Assemble cake:
- In a small glass bowl over simmering water, melt chocolate chips stirring until smooth. Whisk in sour cream a tablespoon at a time.
- Place one layer on cake plate. Spread ⅓ of frosting on first layer. Add second layer of cake
- Using an offset spatula frost top and side of cake.If mixture thickens too quickly place over simmering water again and stir until creamy.
- Decorate with chocolate curls or sprinkles or whatever strikes your fancy.
- Refrigerate at least 1 hour before serving, but let sit at room temp at least 15 minutes before serving.