Sometimes all you need is a slice of chocolate cake

Mmmmm, just thinking about this decadent chocolate cake makes me want to have more. It totally reminded me of why I was a chocolate lover until some time back. What is it about the rain and the cold weather that makes me want to have something chocolatey all the time? I am currently using the rain as an excuse to have a small piece of chocolate after lunch everyday. I know I shouldn’t do that, I am just hoping it stops raining before I get too addicted.

I had been wanting to make a chocolate cake, the gooey kind, complete with frosting, ever since winter started. Some chocolate haters did not like the idea but I was stubborn, I just got the ingredients and started baking, knowing no one can say no to a slice of chocolate cake. My only concern was the layering. My first attempt at a layer cake had been just ok and my second attempt had been a total, but hey you have to keep trying till you get it right. I am so glad this one turned out to be so moist and delicious!!

I made one cake (half the recipe) and cut it in the middle to frost it. With two layers, it makes the perfect party cake!! I also made a ganache frosting, just because I love ganache and I think the dark chocolate color makes the cake look so much prettier!

Double Chocolate Sour Cream Cake (adapted from apartment therapy)
makes two 9-inch round layers


For the cake

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 ounces dark chocolate (I like 70% for this), melted
  • 1 cup strong brewed coffee
  • Crushed walnuts and extra cocoa powder for garnish, optional

For the frosting

  • 3 cups powdered sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2/3 cup sour cream
  • 2/3 cup cocoa powder
  • Pinch salt
  • 1 teaspoon vanilla

To make the cake

  1. Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside.  Or you can use a 9-inch cake pan and a deeper 7-inch spring form to create two different-sized layers.
  2. In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy.
  3. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.
  4. Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.
  5. Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you’re ready to frost and serve cake.

To make the frosting

  1. In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed.
  2. Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color.
  3. Taste and sweeten if you like by adding a little more powdered sugar

To assemble the cake

  1. Use a few strips of wax paper to line a cake stand or plate.
  2. Frost generously between the two layers and the exterior. Pour some ganache on top for a richer taste.
  3. Garnish with crushed walnuts and cocoa powder, if desired.

Cut a slice and after taking one bite, you will be in chocolate heaven!!