Chocolate cake…what can be said about chocolate cake that hasn’t been already said? I’ll just go with it’s awesome and chocolatey. This chocolate cake recipe is both of those. It is a simple recipe that gets it’s chocolate flavor from cocoa powder. It also has coffee which boosts the chocolate and adds a richness to the flavor. This is my favorite of my cake recipes but my husband says I say that every time. But I think it really is one of my favorites though because I have tried so many different chocolate cake recipes and worked to tweak my own it just right. Like my other cakes, this cake also has a combo of sour cream and milk for wet ingredients. This recipe makes a sturdy but moist cake good for carved or shaped cakes and standard layering.
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Making the Cake
Ok- down to the business of getting our cake on. To start, preheat your oven to 350 degrees and prep your pans. I have a great tutorial here about getting pans ready for baking. The batter will fill two 2-inch by 8-inch round pans or one 3-inch by 8-inch round pan or one 9-inch by 13-inch pan. It can easily be doubled for more layers. Lately, I have been doing cakes with multiple flavors of cake so this is perfect for that too.
To make the batter, in a medium sized bowl whisk together the cocoa powder, baking powder, salt, and flour and set aside. In a measuring cup or bowl, whisk together the sour cream, coffee, and milk then set aside. Then in a large bowl, cream the butter and sugar together until light and fluffy about 3 minutes. Add in the eggs one at a time then the vanilla. Scrape the sides down to make sure all ingredients are incorporated. Next add the flour mixture in three parts to the butter mixture, alternating with the wet ingredients until all ingredients are mixed together. Pour the batter into your pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 20 minutes before removing from the pan and continue cooling on a wire rack.
If you don’t have any sour cream or want to leave it out you can sub all milk but the texture will be different and the batter will be thinner. If you don’t have any coffee already made, you can sub the same amount of water and 1 tsp instant coffee.
Pair your finished cake with one of these yummy frostings or a simple ganache. You won’t be disappointed trying this cake.
Well, what are you waiting for? Go get your chocolate cake on!
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