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. I really did like the cake part- it was really rich and moist.
Prep Time1 hourhr15 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, homemade cake
Servings: 15
Calories: 645kcal
Equipment
round cake pans
Mixing Bowl
Hand mixer
Ingredients
Cake
½cupunsalted butter
4ouncesunsweetened chocolatebroken into pieces
2 ½cupsflour
2 ¼cupssugar
1cupcocoa
2teaspoonsbaking soda
½teaspoonbaking powder
1 ½teaspoonssalt
1 ½cupssour cream
3eggs
2teaspoonsvanilla
Frosting
4ouncesunsweetened chocolatebroken up
½cupshortening
½cupunsalted buttersoftened
¼cupsour cream
⅓cupmilk
2teaspoonsvanilla
¼teaspoonsalt
1poundpowdered sugar
½cupcocoa powder
Instructions
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
Notes
You can use your own chocolate buttercream frosting for this cake. This is the recipe that came with the cake and it is very thick. Just add more milk to get to the consistency you like.