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halloween chocolate layer cake
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Classic Chocolate Cake Recipe

Classic Chocolate Cake is a rich, easy, chocolate layer cake perfect for the holiday. This version is frosted with a chocolate sour cream frosting.
Course Dessert
Cuisine American
Keyword Chocolate Layer Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Anna
Cost 5

Ingredients

Cake Layers

  • 2 ounces of semisweet chocolate, chopped (56 grams)
  • 1 cup hot brewed coffee (230 grams)
  • 2 cups sugar (400 grams)
  • 1 ⅔ cups all-purpose flour (210 grams)
  • 1 cup (best to weigh, but scant cup) unsweetened natural cocoa powder (not Dutched) (84 grams)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk (230 grams)
  • ¾ teaspoon vanilla extract

Sour Cream Chocolate Frosting

  • ½ cup unsalted butter (114 grams)
  • 2 ounces unsweetened chocolate (56 grams)
  • cup unsweetened natural cocoa powder (28 grams)
  • 2 teaspoons vanilla
  • 2 cups confectioners' sugar (240 grams)
  • cup sour cream at room temperature

Instructions

  • Preheat oven to 300°F. Grease two 9x2 inch round pans and line bottoms with parchment. Grease again and dust with flour.
  • Combine chocolate with hot coffee and stir until smooth. Let cool slightly while you prepare other ingredients.
  • In a large mixing bowl, mix together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another mixing bowl, using an electric mixer, beat eggs for 2-3 minutes or until light and lemon-colored. With mixer going, very gradually add the oil, buttermilk and vanilla, then stir in the melted chocolate mixture.
  • Add flour mixture to egg mixture and beat on low to medium speed until blended -- don't overbeat.
  • Use a heavy duty scraper as you mix and be sure to scrape bottom of the bowl.
  • Divide batter between pans and bake in middle of oven at 300 until a tester inserted in center comes out clean. For 9 inch pans, this should be about 50 minutes.
  • Set the pans on a wire rack and let layers cool completely in the pan.
  • Loosen edges with a knife and invert layers onto racks. Carefully remove parchment paper and let cool completely.
  • To make the frosting, melt the butter and chocolate in a small saucepan over low heat, stirring constantly until smooth.
  • Transfer melted chocolate to a large bowl and whisk in cocoa powder and vanilla, followed by 1 cup of the sugar and half the sour cream. Whisk in remaining 1 cup sugar, then gradually whisk in enough of remaining sour cream to form spreadable frosting (I used it all).