Classic Chocolate Cake

Classic Chocolate Cake

Recipe by Kayla
Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • butter for greasing

  • 250g all purpose flour

  • 120g cocoa powder

  • 1 teaspoon kosher salt

  • 1 1/2th teaspoon baking soda

  • 1 1/2th teaspoons baking soda

  • 1 1/2th teaspoons baking powder

  • 2 sticks unsalted butter, room temperature

  • 400g granulated sugar

  • 2 large eggs

  • 2 teasppons vanilla extract

  • 370g sour cream

  • SOUR CREAM CHOCOLATE FROSTING
  • 2 sticks unsalted butter, room temperature

  • 370g sour cream

  • 2 teaspoons vanilla extract

  • 245g powdered sugar

  • 1 pinch salt

  • 80g cocoa powder

Directions

  • Preheat the oven to 350°F (180°C).
  • Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  • In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, and beat until fully incorporated.
  • Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  • Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
  • Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
 

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