So I found this recipe and when I saw that it was called the “World’s Best Chocolate Cake”, I knew that I had to try it out and see . . . it was my first attempt at a cake from scratch and I was impressed with myself! I really did like the cake part- it was really rich and moist, but the frosting was SO thick and rich, it was practically like fudge. I really like frosting, but this was almost too much for me! I think that I would use mom’s frosting recipe next time, but I will include the frosting recipe that came with the cake.
World's Best Chocolate Cake Recipe
- ½ cup unsalted butter
- 4 ounces unsweetened chocolate broken into pieces
- 2 ½ cups flour
- 2 ¼ cups sugar
- 1 cup cocoa
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons salt
- 1 ½ cups sour cream
- 3 eggs
- 2 teaspoons vanilla
- 4 ounces unsweetened chocolate broken up
- ½ cup shortening
- ½ cup unsalted butter softened
- ¼ cup sour cream
- ⅓ cup milk
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 pound powdered sugar
- ½ cup cocoa powder
- Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
- In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, about 1 to 1 1/2 minutes, stirring half-way through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until blended.
- Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
- Bake at 350 degrees for 32-40 minutes or until cake layers spring back when pressed (I baked mine for 35 minutes and it was a little too much . . . but every oven is different!).
- Cool layers in pans for 10 minutes. Remove cakes onto rack to cool completely.
- In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
- Place a cake layer on a pedestal (I just used a large plate. . . I have yet to invest in a pedestal!) Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top withremaining layer. Frost top and sides. Garnish with chocolate curls and berries if desired
- round cake pans
- Mixing Bowl
- Hand mixer
I had a lot of help making this cake . . .