Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

    Advertisement
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.

  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.

  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

Reviews (37)

86 Ratings
  • 5 star values: 13
  • 4 star values: 19
  • 3 star values: 37
  • 2 star values: 12
  • 1 star values: 5
Rating: 2 stars
06/24/2018
I'm a veteran baker. I was surprised at how dry and relatively flavorless this cake is, considering its rich ingredients. It's also labor-intensive (which would have been fine if the result was less disappointing.) I won't be making this cake again.
Rating: Unrated
12/11/2015
Made this cake with one recipe change, instead of adding water as this recipe calls for, I added the same amount of cooled brewed coffee. The coffee really brings out the flavor of the chocolate and the finished product was delightful.
Rating: Unrated
03/18/2015
Hi I love this site , I m always looking at the cakes and recipes in it, the only things that really doesn t help me to use them is the measures, I wish you use grams as well.. Cups to measure butter is not easu when you jave to keep the butter cold for exemple :/
Advertisement
Rating: Unrated
11/09/2013
I made changes to the recipe that enhanced the original. First, I am not sure about the use of Dutch Process because the recipe calls for baking soda, unless it adds to the deep chocolate look that is lacking with regular cocoa? I feel you can use regular cocoa or substitute the used of baking soda with DP (double the amount in comparison to the baking soda). I also added 2/3 cup of mayo for moistness. This made a wonderful flavorful cake.
Rating: 1 stars
10/11/2013
Dry, crumbly, horrific effort with expensive ingredients; VERY poorly written. One sentence has hours of effort. I suggest a boxed cake and canned icing, they're FAR better. This cake is awful
Rating: Unrated
06/20/2010
I was extremely disappointed with this cake. It's a dense and heavy cake, but not fudgey at all - and certainly not a Devil's Food-style cake. It didn't have much flavor (dutch-process may be too mild) and the texture was really offputting. I am definitely not a novice baker and I don't believe the results had anything to do with a mistake on my part. I definitely would not make this again.
Advertisement
Rating: Unrated
04/10/2010
hai can i know how much grom for 3/4cup sour cream pls
Rating: Unrated
04/20/2009
I like it.
Rating: Unrated
03/28/2009
The taste of olive oil fades when it is heated (also possibly its unique health benefits).
Rating: Unrated
03/05/2009
My daughter uses olive oil for all of her cooking and baking. I would think that extra virgin olive oil would not have a taste...at least I've never tasted it in her cakes.
Rating: Unrated
12/26/2008
fever
Rating: Unrated
12/26/2008
fever
Rating: Unrated
12/26/2008
gisleysbakedgoods: Have you ever tried adding olive oil to a cake batter? I know it sounds unappetiting, but perhaps you would be surprised at how tasty it is. I know that it works for me when I add olive oil to my cake batter. I was just wondering if it worked for this cake. It's funny how psycology plays into food. I know for me, the thought of certain things in food which at first sound absurd or disgusting surprisingly are not...)
Rating: Unrated
11/28/2008
This is the perfect chocolate cake I made it very easily and it turned as good as much I wanted, I even modified a little by adding maize oil instead of 1/3 the quantity of butter and it was ok, thanks Martha.
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
11/22/2008
I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?
Rating: Unrated
10/27/2008
is there any problem making this as 9 x 13? and it would cut the baking time by??? one pan, less to wash, less to carry thanks
Rating: Unrated
10/27/2008
is there any problem making this as 9 x 13? and it would cut the baking time by??? one pan, less to wash, less to carry thanks
Rating: Unrated
10/24/2008
Please don't make this with olive oil! That would be so nasty! Maybe vegetable oil, but the cake's texture is so great I wouldn't recommend it.
Rating: Unrated
10/17/2008
of course its farenheit silly! If it were celcius it would be the equivilant of about 800 degrees farenheit
Rating: Unrated
09/29/2008
The recipe is lovely....I would just like to know if the 350 degree mentioned is in Farenheit or Celsius?
Rating: Unrated
09/11/2008
has anyone made this cake with olive oil instead of or in addition with butter (half butter, half olive oil)? Also, has anyone used buttermilk in the cake mixture?
Rating: Unrated
08/31/2008
This cake is delightful! I brought it to a party and everyone raved!! I ran out of chocolate so I wasn't able to do the poured chocolate ganache stage, but just the whipped ganache was enough. So good!!!
Rating: Unrated
08/05/2008
Death by chocolate!!! This cake was fabulous! I would not recommend having an outside party, if it's hot, with this cake. I could not leave the cake outside very long before it started to melt.
Rating: Unrated
05/15/2008
I have made this cake a few times, and it is such a hit for a party! It is a bit of work, but worth every minute. It is very dense and feeds up to 20 people, if you cut it like an ice cream cake, with a circle in the middle, and small slices all around.
Rating: Unrated
04/27/2008
I would love to make the cake this way , but I cann n n n t find sour cream where I live.What should I use instead?
Rating: Unrated
04/25/2008
I made it for my 32 b-day and everybody like it! It is for chocolate lovers!
Rating: Unrated
03/10/2008
The next time that i will do this recipe, I'm gonna adapt the cupcake with white frosting recipe, where I add 1/2 cup of water in step 2. They have the same ingredients for the cake itself, but I guess the water will help create an airy and softer effect on the cake. The cake in this recipe is just tood ense and heavy for me.
Rating: Unrated
02/26/2008
I worked at a bakery for several years, we had a all purpose chocolate cake recipe very similar to this one. Though our cake had no sour cream. It was very rich but had a tendancy to come out a bit dry. I'm sure with the addition of sour cream this cake will be rich and moist. I'll just have to test it, to see!
Rating: Unrated
01/28/2008
Just one thing, "duch" process cocoa powder does not go with baking soda ,should be used baking powder instead. Duch cocoa is already alkali.