Short Summary
For every occasion, Simple Chocolate Cake with Chocolate Frosting is the ideal treat. In a 9×13-inch pan, a smooth, creamy chocolate sour cream icing tops off this dense, delicious chocolate cake. Everyone loves this recipe for chocolate cake!
This is the BEST Simple Chocolate Cake Recipe, and chocolate cake is the ULTIMATE treat for any occasion. Depending on your oven, the cake only has to bake for 25–30 minutes, and making the chocolate sour cream icing is simple.Because it is baked in a standard 913-inch pan, cooling or decorating cake layers is not necessary. The cake mixture is simply poured into the sheet pan, baked, and then topped with chocolate icing. No crumb coat of frosting is required. That is Really easy!
It is simple to bring to gatherings like potlucks and picnics. The cake feeds a large number of people and is simple to cut into squares and serve.
For anniversaries, special occasions or just because you’re wanting chocolate, this dessert is ideal!
Cake components
- For this dish, use unsalted butter.
- Coffee can be used for water if you wish to enhance the chocolate flavour.
- Unsweetened cocoa powder
- Kosher salt
- All-purpose flour
- Granulated sugar
- Baking soda
- Eggs– at room temperature
- Sour Cream– the sour cream makes the cake super rich and super moist! Use full-fat sour cream for best results
- Vanilla extract.
Ingredients for chocolate frosting
The best chocolate frosting is this one. Both the cake and the icing use sour cream.The best frosting for the chocolate cake is made by combining sour cream with chocolate icing to make it silky, smooth, and not excessively sweet. It’s flawless!
- Confectioner’s sugar
- Unsweetened cocoa powder
- Unsalted butter
- Sour Cream
- Vanilla extract
- Pinch of salt.
How to Make Chocolate Cake Quickly!
Go down to the post’s bottom for the whole recipe, including ingredients and directions.
Grease a 913-inch pan before preheating the oven. Set aside.Butter, water, cocoa powder, and salt should all be combined in a small saucepan and heated over medium heat. Just till melted and mixed while swirling with a spatula. Turn off the heat and leave the pot alone.Combine the flour, sugar and baking soda in a large bowl. While whisking, add half of the melted butter mixture to the cocoa mixture. It will be a thick mixture. Stir in the remaining butter mixture after adding it.
One at a time, whisking after each addition, add the eggs. Whisk in the sour cream and vanilla extract after adding them.Fill the prepared pan with the cake mixture, and bake for 25 to 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Before icing, let the cake cool fully.
Make the icing while the cake is cooling. Sift the cocoa powder and powdered sugar into a large bowl.Butter should be smoothed out in the bowl of a stand mixer, which takes approximately a minute. Clean the bowl’s sides, then add the sour cream, vanilla, salt, cocoa powder that has been sifted. It takes around 3 minutes to smooth out the icing. If necessary, scrape down the sides and then recombine.
Apply the chocolate sour cream icing on the cooled chocolate cake. Serve cake after cutting it into squares.
How to Keep
I keep the cake in the fridge because it contains sour cream in both the cake and the icing. For up to 5 days, store under tight cover. Before serving, let it warm up to room temperature. Nevertheless, I do enjoy a cold piece straight from the refrigerator:)The cake may be baked in advance and frozen. Let it to totally cool. Wrap the cake with caution using foil and plastic wrap. Put in the freezer, where it can stay for up to three months. Defrost and use chocolate buttercream to decorate.