Get ready to indulge, loves! This rich and decadent one-bowl chocolate cake recipe is sure to satisfy all of your chocolate cravings. Made with cocoa powder, semisweet chocolate, and sour cream, it’s a moist and flavorful cake that is truly delicious. For the same delicious flavor combination, try my Caramel Carrot Cake, too.
Valentine’s Day coming up? Dress it up with some fresh strawberries on top for a festive touch. Our easy-to-follow recipe includes tips for achieving the perfect texture and flavor, so you can make the perfect chocolate cake every time. Quick and simple to make, this recipe is perfect for any occasion. So, grab a fork, a glass of wine and dig in, because this chocolate cake is about to become your new favorite dessert.
EQUIPMENT NEEDED FOR THIS RECIPE
To make this chocolate cake recipe, you will need the following equipment:
- Three 8″ cake pans OR Two 9-inch round cake pans
- Kitchen scale
- Mixing bowls
- Measuring cups and spoons
- A medium saucepan
- A small saucepan
- A heat-safe mixing bowl
- A wooden spoon or spatula
- A wire rack for cooling
- A serrated knife (optional for leveling the cakes)
- A spatula or frosting knife for frosting the cake
Additionally, you may find it helpful to have the following optional equipment:
- A stand mixer or electric hand mixer (though a whisk and some elbow grease will work just fine)
- A sifter (for sifting the dry ingredients)
- Parchment paper (for lining the cake pans)
- A cake turntable (for easily frosting the cake)
- Decorative frosting tips and a pastry bag (for cosmetic frosting techniques)
TIPS FOR MAKING THIS CAKE
- Use good quality cocoa powder: Cocoa powder is a crucial ingredient in this recipe. Be sure to use a good quality brand. Dutch-process cocoa powder, treated with an alkali to neutralize its acidity, will give the cake a deep, dark color and a rich chocolate flavor.
- Don’t overmix the batter: Mix the wet and dry ingredients until they are combined, as overmixing can lead to a tough cake.
- Use room temperature ingredients: For best results, be sure to use ingredients that are at room temperature. This will help the ingredients blend together more efficiently and make a smoother cake.
- Use Coffee or Espresso: This cake will taste even better if you choose to use hot coffee or espresso instead of water- highly recommend!
- Don’t overbake the cake: It’s essential to check the cake for doneness around the 30-minute mark to ensure it doesn’t overbake. A toothpick inserted into the center should come clean or with just a few moist crumbs.
- Allow the cakes to cool completely: It’s essential to let the cakes cool completely before frosting them. Frosting a warm cake can cause the frosting to melt and become challenging to work with.
- Use a serrated knife to level the cakes: If your cakes have domed tops, use a serrated knife to level them off before filling and frosting them. This will help ensure that your cake has a smooth, even surface.
- Get creative with the frosting: While this recipe calls for chocolate frosting, you can use any type of frosting that you like. Try a different flavor, such as vanilla or cream cheese, or get creative with decorative techniques like piping or chocolate shavings.
HOW TO MAKE THE CAKE
- To make the cake, preheat your oven to 350°F (180°C) and grease and flour three 8-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together the sour cream, warm water, vegetable oil, eggs, and vanilla extract in a separate mixing bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes clean.
- While the cakes are cooling, it’s time to make the filling and frosting.
- Place the chopped chocolate in a medium mixing bowl to make the filling.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer
- Pour the hot cream over the chopped chocolate and add in the butter.
- stir until the chocolate is melted and smooth it should be dark and rich looking.
- Allow the mixture to cool to room temperature and whip until smooth and lighter in color.
- Place one of the cooled cakes on a serving platter to assemble the cake.
- Spread the ganache over the top of the cake.
- Place the second cake layer on top of the filling.
- Frost the top and sides of the cake withthe ganache.
How to Store the Cake
When it comes to storing chocolate cake, the key is to keep it as fresh as possible for as long as possible. Here are a few tips to help you do just that:
- If you’ve baked your cake ahead of time, keep it wrapped tightly in plastic wrap until you’re ready to serve it. This will help to keep the moisture in and the air out, preventing the cake from drying out.
- If your cake has a frosting or icing, be sure to store it in a cool, dry place to prevent the icing from melting or becoming too soft. A kitchen pantry or a cake box will work great.
- Once you’ve sliced into your cake, it’s important to keep the cut surfaces from drying out. To do this, place a piece of plastic wrap or aluminum foil directly on the cut surface, making sure to press it down so that it’s in direct contact with the cake.
- Alternatively, you can store the cake in an airtight container, with the cut side facing down. This will help to keep the cut surface of the cake moist.
- Chocolate Cake can be stored in the refrigerator, but it is important to note that it will dry out faster in the refrigerator than it would at room temperature. So, it’s better to store it at room temperature in a dry and cool place
- If you want to keep the cake fresh for longer, you can also freeze it. Just make sure to wrap it tightly in plastic wrap several times before placing it in the freezer. When you’re ready to eat it, allow the cake to thaw out completely before serving.
VALENTINES AND CHOCOLATE CAKE
Lovers, it’s time to get ready for the sweetest holiday of the year! Valentine’s Day is all about showing your love, and what better way to do that than with some delicious chocolate treats? Chocolate has been a symbol of love for centuries, and it’s no surprise that it’s a staple on Valentine’s Day. And let’s be real, who doesn’t love a good chocolate cake?
We’re talking rich, moist, and decadent, with the perfect balance of sweet and bitter. It’s the ultimate indulgence and the perfect dessert to make for your sweetheart. But here’s the thing, you don’t have to wait until Valentine’s Day to make it, you can make it anytime you feel like expressing your love.
So, whether you’re whipping up a chocolate cake for your significant other, or just treating yourself, remember that chocolate is the way to the heart. Serve it with a side of love and enjoy the ultimate Valentine’s Day indulgence.
GET THE RECIPE:
Decadent Chocolate Cake with Chocolate Ganache and Fresh Strawberry Hearts Recipe
This rich and decadent one-bowl chocolate cake recipe is sure to satisfy all of your chocolate cravings. Made with cocoa powder, semisweet chocolate, and sour cream, it’s a moist and flavorful cake that is truly delicious.
Valentine’s Day coming up? Dress it up with some fresh strawberries on top for a festive touch.
- 280 grams all-purpose flour
- 200 grams granulated sugar
- 75 grams cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 225 grams sour cream
- 1 cup warm water or coffee
- 1/2 cup avocado oil
- 3 large eggs: 150 grams
- 1 teaspoon vanilla bean paste (LorAnn Oils) Use code: Kala20 for 20% off!
- Fresh strawberries and chocolate shavings for garnish
- 16 oz semisweet chocolate, chopped
- 2 cups heavy cream
- 1 TBS softened butter
For the filling and frosting:
- Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the sour cream, warm water (or coffee), oil, eggs, and vanilla extract in a separate mixing bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes clean.
- Let the cakes cool in the pans for 10 minutes, then carefully turn them onto wire racks to cool completely.
- Place the chocolate in a heat-safe bowl to make the filling and frosting.
- Bring the heavy cream to a simmer over medium heat in a small saucepan.
- Pour the hot cream over the chocolate and let it sit for a minute to melt it.
- Stir in butter until smooth and well combined.
- Allow the ganache to cool to room temperature
- Whip the ganache for several minutes with a stand or hand mixer until light and fluffy
- If the ganache hardens up too quickly you can slightly melt it in the microwave for about 10 seconds and re-whip
- ( double this recipe for extra ganache to decorate with)
- Place one cake layer on a cake stand or serving plate.
- Spread a layer of chocolate ganache over the top.
- Repeat with the remaining cake layers, reserving a small amount of ganache for the top and sides of the cake.
- Frost the top and sides of the cake with the remaining ganache.
To Make the Frosting:
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