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5 from 2 votes

The Best Chocolate Cake

The Best Chocolate Cake - chocolate cake perfection! You won't believe how easy it is to make!!! Recipe source: Crunchy Creamy Sweet
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: best chocolate cake
Servings: 10 servings
Calories: 787kcal
Author: Anna

Ingredients

  • 3 c all-purpose flour
  • 2 c granulated sugar
  • 2 tsp baking soda
  • 2 tsp salt
  • 2/3 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
  • 1/2 c sour cream or Greek yogurt
  • 2.5 c powdered sugar
  • 2 Tbsp unsweetened cocoa powder optional
  • 1 Tbsp heavy cream or half and half

Instructions

to make the cake:

  • 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.

to make the 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.

Assembly:

  • 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.

Notes

If you don't have a parchment paper to line the baking pans, mix together melted but cooled one tablespoon of butter with one tablespoon of cocoa powder to make a paste. Grease the bottom and sides of the pans with the paste.

Nutrition

Calories: 787kcal | Carbohydrates: 112g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 735mg | Potassium: 240mg | Fiber: 4g | Sugar: 76g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3.6mg