Everyone needs a go-to recipe for chocolate cake. Maybe you volunteered to bring __dessert for a dinner with friends, or you’ve got weekend guests, or there’s a birthday to celebrate.
This isn’t one of those dense death-by-chocolate cakes, but more like a richer version of devil’s food cake. Cover it with a thick layer of chocolate frosting and serve it right out of the pan.
I love to make this cake! The main ingredients are bittersweet (or semisweet) chocolate, some unsweetened cocoa powder, and sour cream. If you have those on hand, you’re good to go. You can bake it at the drop of a hat, though I often measure out the ingredients the night before I bake so that making the cake is even faster work.
The sour cream adds richness and moisture, but the dark brown and granulated sugars offset any sour flavor. This finished cake is chocolate, through and through! In the frosting, powdered sugar and semisweet chocolate do the same thing.
Recipes for sour cream chocolate frosting have been around for ages and there are many slightly different variations. The one I like best, and use here, is basically just melted chocolate, sour cream, and powdered sugar. (The frosting isn’t overly sweet. If you want more sweetness, add more powdered sugar a tablespoon at a time.)
This produces such a thick, delicious, spreadable frosting, it almost seems like magic. You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to.
Be sure to cool the cake completely before topping with the lustrous frosting. You can store the unfrosted, cake, wrapped in foil and kept in a cool place, for up a day before frosting.
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