I’m really picky about chocolate cake.
It’s never been my favorite, and given a choice, I would always pick any other cake flavor over chocolate every time.
That was until I mastered this recipe, and trust me when I say…. THIS CHOCOLATE CAKE is THE BOMB. And I should know…. because chocolate cake is important to the Man o’ my Dreams, it became really important to me to learn to make a good one… one that’s really moist and really chocolatey and not brown cornbread-like.
1. Butter, and
2. Real chocolate (and not just cocoa powder).
Since I’m all about using every dish and utensil I own every time I cook, go ahead and get out a third bowl. Mix your eggs, vanilla, and sour cream together, and add all that to the other stuff in your mixing bowl. And mix, in case you couldn’t figure that part out.
Pour your cake mix into a 9×13″ pan that common sense would tell you should have been greased and floured first (I … uh…. forgot that step. This is a case of Do As I Say, Not As I Do).
Bake at 350* for 35 minutes and not a minute more. Perfect cake is what we’re after here, you know.
Meanwhile, line up your Chocolate Buttercream Frosting Ingredients….
Start by melting butter and chocolate chips together in a wee little saucepan.
Stir in some cocoa.
Transfer that chocolatey, buttery mixture to your mixing bowl, then add your vanilla then powdered sugar alternately with milk. Now. Just so you know, I did it backwards, as you can guess from these pictures; I’ll just be honest… out of sheer laziness I put the powdered sugar in FIRST… and my frosting turned out lumpy. So, class, there is a reason why they tell you to do things in order in the kitchen; let that be a lesson to you.
Lament the fact that not only can you NOT cook without dirtying up all of your utensils, but you can’t cook without dirtying up your whole kitchen as well.
Or maybe that’s just me.
When your warm cake emerges from the oven, pour on the chocolate buttercream. And if you want to score some points with your man, leave a generous amount of frosing in the mixing bowl for your hunka hunka burnin’ love to finish off.
There you have it. Its not the prettiest, but ….
Chocolate Sour Cream Cake with Chocolate Buttercream Frosting
1/2 cup semisweet chocolate chips
1/2 cup butter (1 stick)
1 cup boiling water
2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2/3 cup sour cream
1 tsp vanilla
Combine chocolate chips, butter, and boiling water; stir until chocolate and butter are melted and mixture is smooth. In a separate bowl combine the next four ingredients; gradually add to the chocolate mixture and blend well. Add eggs, sour cream, and vanilla; mix for a minute then pour into a greased and floured pan. Bake at 350* for 35 minutes. Top with frosting.
Chocolate Buttercream Frosting
1/2 cup butter (1 stick), softened
1/4 cup semisweet chocolate chips
1/2 cup unsweetened cocoa powder
1 box (16 ounces) powdered sugar (about 3 1/2 cups)
1/3-1/2 cup milk
1 tsp vanilla
1 tsp salt
Combine butter and chocolate chips in a small saucepan; melt over medium heat, whisking constantly. Add cocoa and whisk unil smooth. Transfer mixture to your mixing bowl and beat it. Beat it. No one wants to be defeated. Add the powdered sugar alternately with the milk, adding more if you need to to thin, and beat until fluffy and smooth.