Chocolate Cake
- Level: Easy
- Yield: two 9-inch layer cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2234
- Total Fat
- 104
- Saturated Fat
- 61
- Carbohydrates
- 314
- Dietary Fiber
- 16
- Sugar
- 199
- Protein
- 34
- Cholesterol
- 585
- Sodium
- 1587
- Total: 2 hr
- Active: 30 min
Ingredients
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour, plus more for the pans
2/3 cup unsweetened cocoa powder (not Dutch-process)
2 ounces semisweet chocolate, chopped
1 cup boiling water
1/2 cup sour cream
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup packed dark brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
Directions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess. Line the bottoms with parchment paper.
- Put the cocoa powder and chocolate in a medium bowl. Pour in the boiling water and whisk until the chocolate is melted. Whisk in the sour cream. Let cool to room temperature.
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in the eggs one at a time, then the vanilla. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the cocoa mixture. Finish mixing with a rubber spatula. Divide the batter between the pans.
- Bake the cakes until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack and remove parchment; let cool completely.