I like to serve this cake in nice “healthy” portions with a bit of vanilla ice cream to cut the richness. Although there are many types of chocolate cakes, this one is definitely my favorite sort. The light moist crumb topped with a rich creamy frosting is what I think when I think of chocolate cake, and this recipe has been my go-to for many years. I got the original from the back of a Hershey’s Cocoa container, but me being me, I’ve changed it. Not a huge amount, but I do think my changes have improved the flavor and texture. It’s a very quick and easy recipe, in fact, it’s probably nearly as fast as a box mix but tastes 100% better!
Ingredients
Cake
- 2 cups granulated white sugar
- 1 & 3/4 cups all-purpose flour
- 3/4 cup natural unsweetened cocoa powder (like Hershey’s)
- 1 & 1/2 tsp baking soda
- 1 & 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain yogurt
- 1/2 cup light tasting oil
- 1 TBSP vanilla extract
- 1 cup boiling hot water
- 1 tsp instant coffee powder (optional)
Frosting
- 1/2 cup (1 stick) butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- Pinch of kosher salt
- 1/3 cup half & half
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350f, and spray two 9″ cake tins with baking spray (or grease + flour them).
- In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
- In a large measuring jug, whisk together the eggs, milk, sour cream, oil, and vanilla.
- Pour the wet mixture into the dry mixture, whisk just until the dry is incorporated into the wet.
- Beat with an electric mixer on medium speed for 2 minutes OR continue whisking for a further 5 minutes. The batter should be very smooth with no lumps of dry ingredients.
- Measuring out the boiling hot water into a heatproof measuring jug, then quickly whisk in the coffee powder (if using). Then pour into the batter and whisk just until well mixed and smooth.
- Pour evenly into the prepared pans, and back in the middle of the preheated oven for 30 to 35 minutes. Or until a cake tester or toothpick inserted into the center comes out clean. Cool in the pans on cooling racks for 10 minutes, then turn out onto the cooling racks and leave until cold (see notes).
Frosting
Put all the frosting ingredients into a deep bowl, stir and mash until the dry ingredients are moistened and then beat with an electric mixer for 5 minutes, scraping down the bowl often. After 5 minutes, test the consistency and if needed beat a little longer. When the desired consistency has been reached, frost the cooled cake or (I like to make this while the cake is baking so I can clean up the kitchen) cover tightly with plastic wrap and store in a cool dry place until needed. If you have a stand mixer (use the whisk attachment) it will make this so much easier!
Notes
- I often put the warm cakes into the refrigerator or even the freezer to cool them. Partially out of inpatients, but also because I find them to be moister and less “crumby” on the outside.
