No Regrets Chocolate Cake

The recipe here incorporates sour cream, resulting in an incredibly moist and rich chocolate cake. Pair with a glass of cold whole milk, or a nice full-bodied red wine.

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No Regrets Chocolate Cake

The recipe here incorporates sour cream, resulting in an incredibly moist and rich chocolate cake. Pair with a glass of cold whole milk, or a nice full-bodied red wine.

Ingredients

For the Chocolate Cake:

• 2/3 cup unsweetened cocoa powder
• 12 Tbsp unsalted butter (softened)
• ¾ cup water
• 1 + ¾ cups white granulated sugar
• 2 whole eggs ( room temperature)
• 2 tsp vanilla extract
• 2 tsp baking soda
• ½ tsp salt
• 1 + ¾ cup flour ((all-purpose))
• ¾ cup sour cream

For the Chocolate Buttercream Frosting:

• 12 Tbsp softened butter
• 3 Tbsp cream cheese
• 1/2 cup unsweetened cocoa powder
• 2.75 cups white confectioner’s sugar
• 1/4 cup whole milk
• 2 Tbsp heavy cream
• 1.5 tsp vanilla extract
• 1/8 tsp salt

Instructions 

• To make the cake, add the unsweetened cocoa powder, unsalted butter, and water to a small sauce pot and heat until butter is melted and the contents are combined.
• Allow mixture to cool at room temperature until the mixture is no longer hot—roughly 10 minutes.
• Add the white granulated sugar, eggs, and vanilla extract, mixing to fully incorporate.
• Combine the baking soda, salt, and flour.
• Fold the dry ingredients into the wet mixture, incorporating fully.
• Fold in the ¾ cup sour cream and stir to combine.
• Bake at 350F in a greased 9”x13” baking dish for roughly 30 minutes.
• Check cake for doneness by seeing whether a toothpick (or cake tester) inserted into the center of the cake comes out clean.
• Remove from oven and allow to rest at room temperature.
• For the frosting, mix the softened butter and cream cheese together with the cocoa powder using a stand-mixer or hand-mixer.
• Add a tiny pinch (1/8 tsp) salt to the mixture.
• Add the sugar half a cup at a time and mix until blended together completely with the chocolate powder and butter.
• As you are adding the sugar, add liquid to the mixture by folding in the whole milk and cream.
• Add the 1.5 tsp vanilla extract to the frosting and taste.
• If you prefer a thinner frosting consistency, incorporate more milk to the frosting when adding the sugar.
• When you are satisfied with the frosting, spread gently over fully-cooled chocolate cake.
• Serve with a tall glass of cold milk.

Notes

This cake still tastes wonderful if made a day or two in advance.
You can always prepare more or less frosting based on how much frosting you prefer on the finished cake.