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Easy Chocolate Cake

303

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, October 2003

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • Chocolate Glaze
  • Sweetened whipped cream, for serving (optional)
  • Chocolate shavings, for serving (optional)

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.

  2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.

  3. Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

Reviews Add a comment

  • rohandimsey
    9 MAY, 2017
    Why is there no instructions on how to make the glaze?
    Reply
  • gourmande
    17 FEB, 2017
    I love this dense, brownie-like cake. The last time I made it, I stirred into the batter 1 cup of dried sour cherries that I had soaked in 2Tbsp of Amaretto for about 30 minutes. Served with whipped cream and a few juicy, tart jarred sour cherries...fantastic!
    Reply
  • beccamallard
    2 NOV, 2014
    Very dense cake. Need milk and lots of whip cream to go with. Not particularly one of our favorites but the glaze was very good :) Flavor reminded me of a not so sweet hot cocoa.
    Reply
  • adell72
    8 APR, 2014
    The best chocholate cake receipe i ever made,so dense and lovely texture but like other review said i cut down the sugar 1/4 cup but i love to used used mix organic raw brouwn sugar and a bit white sugar,i cut down cocoa powder to become 1/2 cup because i used melted dark chohcolate 125 gr,yummy and with this we don't need the glace
    Reply
  • photo cake magician
    29 JAN, 2013
    Hi, Thanks for the recipe!! This is a great cake to use for our edible photo cake. Visit us at www.coolcake.com
    Reply
  • nigruzdeva
    10 JUL, 2012
    I make this cake almost every week and my family loves it a lot!if they ask for smth yummy they mean this cake)
    Reply
  • 1275
    18 MAR, 2012
    This is SO good! I made this cake yesterday for my family's st. patrick's day meal. I cut the sugar by 1/4 cup and divided the batter between two greased 8-inch round baking pans and baked it for about 27 minutes. I then made a creamy mint flavored icing to frost between the layers and glazed the top with a different chocolate glaze. It was great! I loved the dense texture, just like a brownie. This would be great with 3 or 4 layers as a torte. So yummy, you must try!
    Reply
  • MS112581108
    21 FEB, 2012
    I just baked this cake...The flavor is delicious but the cake didnt raise....Dont know what happened, its maybe im in high altitude
    Reply
  • Lori598
    15 JUL, 2011
    This cake is VERY dense, so if you prefer a fluffier cake, don't make this recipe. Also, I used a 70% cocoa chocolate for the glaze and found it to be too bitter. I would use a sweeter chocolate (maybe 50% cocoa) or add sugar to the glaze.
    Reply
  • Floribunda
    20 JUL, 2010
    I have been making this recipe since it was first published in Everyday Food mag and IT IS AWESOME. I always serve this cake as the "chocolate" element for dessert when entertaining. It is super-easy to prepare and makes a lovely, dense texture. Lining the pan with wax paper makes removing and clean up a breeze. Love it! Try it!
    Reply