recipes
Simple Double-Chocolate Cake
Serves 8 to 10
For the cake:
unsalted butter, for the pan
3⁄
4 cup unsweetened Dutch cocoa powder,
plus more for the pan
2 large eggs
1⁄
2 cup sour cream
1 cup warm water
3 tablespoons vegetable oil
2 teaspoons vanilla extract
11⁄
2 cups all-purpose flour
11⁄
2 cups granulated sugar
11⁄
2 teaspoons baking soda
3⁄
4 teaspoon baking powder
1⁄
2 teaspoon salt
For the frosting
3 sticks unsalted butter, at room temperature
1 oz melted unsweetened chocolate, cooled slightly
1⁄
2 teaspoon vanilla
1. Preheat the oven to 350˚F.
2. Butter 2 6-inch or 8-inch
round cake pans and line with parchment paper (you will
have leftover batter if using the smaller pans; use it to make
cupcakes!)
3. Butter the parchment and dust with cocoa
powder.
4. Whisk the eggs, sour cream, water, vegetable
oil, and vanilla in a large bowl until smooth.
5. Beat the flour,
cocoa powder, sugar, baking soda, baking powder, and salt
together with an electric mixer.
6. Slowly beat in the egg
mixture and continue beating until smooth, about 2 minutes.
7. Divide the batter among the prepared pans, filling each
about
3⁄
4 of the way.
8. Bake in the center of the oven until a
toothpick comes out clean, about 40 minutes.
9. Cool the
pans on a rack for 20 minutes, then invert the cakes onto
the rack to cool completely.
10. Beat the butter in a large
bowl with an electric mixer until fluffy.
11. Add the melted
chocolate and vanilla, then slowly beat in the confectioners
sugar until smooth.
12. Place the cakes on serving plates.
Spread the frosting over the tops and sides of the cakes, or
stack the cakes to create two layers; spread frosting between
layers, then frost the top and sides of the cake.
