Best Simple Chocolate Cake

Best Simple Chocolate Cake

A rich and decadent moist chocolate cake with a raspberry jam center paired with the easiest chocolate-sour cream frosting truly make this recipe the best simple chocolate cake ever!

It feels like I’ve been baking lately way more than cooking.

But I’m not gonna lie, I love baking just a leeeeetle more than I do cooking. This lemon sheet cake and these nutella banana bread muffinsare among my latest baking triumphs! You wanna know something funny though? For someone who loves to bake, I don’t have a huge sweet tooth. I mean, don’t get me wrong, I love a lil’ cake and chocolate every now and then; but I truly enjoy baking for others. There’s something about making a cake or a baked good for a birthday or as a just because treat for someone. And I’ve also noticed that my baking recipes tend to be more favorited by you lovely readers. You guys love your sweets and I’m more than down with that!

Prep Time: 10 Mins

Cook Time: 30 Mins

Total Time: 40 Mins

Yield: 10-12

Ingredients

• 1 1/4 cups [150 g] all-purpose flour

• 1 cup [200 g] sugar

• 3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp kosher salt

• 8 tbsp [110 g] unsalted butter, melted and cooled

• 2 eggs, lightly beaten

• 1 cup [240 ml] strong black coffee, at room temperature

• 1 cup [240 ml] buttermilk or plain yogurt

• 1 tsp vanilla extract

• 1/2 cup [160 g] raspberry jam (seeded or seedless)

• Frosting

• 3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate

• 3/4 cup [180 ml] sour cream, at room temperature

• 1 tbsp maple syrup

• *Fresh raspberries or chocolate curls (as pictured) for serving, completely optional

Instructions

1. Preheat oven to 350°F.

2. Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside.

3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (I used a small kitchen scale, but you can also use a measuring cup to be accurate).

4. Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack an let cool completely.

5. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (I had to give the pans a lil’ whack to get them to release from the pan). Peel and discard the parchment paper.

6. For the frosting

7. Melt the chocolate (in a microwave-safe bowl) in the microwave in 30 second increments, stirring between each increment. Remove from heat and whisk in the sour cream and maple syrup. The frosting should be smooth and silky. Refrigerate the frosting until the cakes have cooled (about an hour or so). The frosting will thicken as it cools.

8. Once cakes have cooled, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up- this way you get a nice flat top.

Full Recipe: Click Here

Created: BANKHEALTHY