The Best Chocolate Cake – chocolate cake perfection! You won’t believe how easy it is to make!!!
I’ve been blogging for 2 and a half years and never shared my favorite chocolate cake recipe. Shame on me.
Time to fix it!
I present you my favorite and the best chocolate cake. Dressed up in super easy chocolate frosting.
So what makes it the best? In my book, it’s the ease of making it and the flavor and texture. Looks count too! And this cake has it all!!
I used my very favorite chocolate cake recipe for this layer cake. It’s eggless and it has a rich, reddish hue. It bakes up perfectly and tastes amazing. I love it and it’s my go-to chocolate cake!
The frosting is super easy to make. It requires only 5 tablespoons of butter, not pounds like a lot of frosting recipes out there. It has no eggs or egg whites as I never use eggs in my frostings. I used sour cream which gave the frosting the creamy texture. You can also use Greek yogurt instead of the sour cream.
I baked the cake in two 9″ round pans. Once it cooled completely, I sliced each cake horizontally in two parts. When frosting the cake, I used an ice cream scoop to scoop the frosting and place on each layer and then spread it with an offset spatula. I used two scoops for the middle frosting layers. It is not necessary to make this cake into a 4 layer cake. You can just place the two baked cakes on top of each other. I just wanted it to have a bit more height. Besides the more layers – the more fun!
Don’t worry about making the final frosting layer perfect. The more rustic it looks – the better! I made my swirls with a back of a spoon. It’s so easy!
This cake is perfect for birthday celebrations, anniversaries or for any special occasion that calls for a chocolate cake. Enjoy, friends!
- 3 c all-purpose flour
- 2 c granulated sugar
- 2 tsp baking soda
- 2 tsp salt
- ⅔ c unsweetened cocoa powder
- 1 c vegetable or canola oil
- 2 c water
- 2 tsp vanilla extract
- 2 Tbsp apple cider vinegar
- 5 oz. semi-sweet chocolate (I used Hershey's Special Dark)
- 5 Tbsp unsalted butter
- 1 Tbsp corn syrup
- 1 tsp vanilla extract
- ½ c sour cream or Greek yogurt
- 2 and ½ c powdered sugar
- 2 Tbsp unsweetened cocoa powder (optional)
- 1 Tbsp heavy cream or half and half
- Preheat your oven to 350 degrees F.
- Line two 9" round cake pans with parchment paper. Grease the paper. Set aside. (see note for a tip)
- In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
- In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
- Add dry ingredients to wet ingredients and whisk together until smooth.
- Pour the batter into prepared pans.
- Bake for 25 to 30 minutes, or until the toothpick inserted into few place in the cake comes out clean. (Out of toothpicks? Use an uncooked spaghetti noodle!) Rotate pans half time through baking.
- Cool completely before frosting.
- In a double boiler, melt butter. Add chopped chocolate as soon as the butter is melted. Stir often until the chocolate is melted. Set aside to cool to room temperature.
- Add corn syrup and vanilla to the melted chocolate. Mix in well.
- Using a hand held electric mixer, mix in the sour cream. The frosting will be light in color.
- Sift 1 cup of powdered sugar at a time, right over the bowl with frosting.
- Mix in well.
- Add siften cocoa powder. Mix in well.
- Add cream if the frosting seems too stiff.
- Frost the cake.
- Place 1st layer on a serving plate. Scoop two ice cream scoops of frosting on top of the layer and spread evenly with an offset spatula.
- Repeat for all layers. To make it easier, make sure you always frost the smooth side of the layer.
- When the last layer of the cake has been placed on top and frosted with three scoops of frosting, use the remaining frosting to cover the sides of the cake.
- Make decorative swirls with the back of a spoon.
- Let set before cutting.