Print Options

Back to Best Chocolate Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Best Chocolate Cake

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York

16 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Directions

Line three 9-in. round baking pans with waxed paper; grease and flour
the pans and paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, cocoa, baking soda, salt and baking
powder; add to the creamed mixture alternately with milk, beating
well after each addition.

2 of 2

Best Chocolate Cake (continued)

Directions (continued)

Transfer to prepared pans. Bake at 350° for 20-25 minutes or
until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pans to wire racks to cool
completely.
For frosting, in a small heavy saucepan, melt chips and butter over
low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour
cream. Gradually beat in confectioners' sugar until smooth. Spread
between layers and over top and sides of cake. Garnish with
chocolate curls if desired. Refrigerate leftovers. Yield: 16
servings.

Nutrition Facts: 1 slice (calculated without chocolate curls) equals 578 calories, 25 g fat (15 g saturated fat), 89 mg cholesterol, 292 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.