- 1 cup butter, softened
- 3 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/3 cups sour cream
- 1-1/3 cups boiling water
- 1/2 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 5 cups confectioners' sugar
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
- Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
- For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
- In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Reviews forSandy's Chocolate Cake
"I made this cake for my family and I want to say that I loved it. It was delicious from the cake to the frosting. One problem I did have was it was a little dry and not as moist like I like my cakes. I don't know if I left them in the oven too long or what. I will try it again maybe with a little less flour the next time to see if that helps. Any advice would be appreciated."
"I tried this once after stumbling across it. My family was amazed!!! Hard to find it again but so glad I did...wrote it down this time!!!"
"I made this yesterday for my birthday cake. I used cake flour and subbed hot dark roast coffee in place of the boiling water, and also sifted the dry ingredients to be sure all of the lumps were out, but otherwise followed the recipe exactly. After adding the hot coffee the batter was really thin. I've never made a cake with such runny batter before and was a little nervous about it. I baked 2 layers on the top rack and 1 on the bottom rack. The top rack cakes were ready at the 30 minute mark so I pulled them out.The cake that had been on the bottom rack was still liquid in the middle, so I moved it to the top rack and baked it another 7 or 8 minutes. The top of that 3rd layer had a funny darkened pupil-in-an-eyeball sort of center appearance, probably from the jiggling it received when I moved it to the top rack, but it was fully baked and unnoticeable once it was frosted. I made my own frosting (a butter & cocoa powder version) that I know is delicious, since some folks mentioned they didn't like the sour cream flavored icing much. The cake had a nice dense, moist texture and a great not-too-chocolatey flavor. It makes a huge cake; mine was 4" tall when assembled, so be sure to cut thin slices! I will save this to bake again- we shared a huge chunk with the neighbors and are still enjoying leftovers!"
"This recipe is perfect as written! I didn't change a thing and got fantastic reviews from friends and family! Exactly what I was looking for."
"Outrageously rich and moist chocolate cake. I baked in two deep 9 inch round cake pans ( Williams Sonoma). I increased bake time to 45 minutes. easy prep for such a delicious cake. I used a “special dark” cocoa powder and added 2 teaspoons of expresso powder. I used my own recipe for chocolate buttercream icing . Really tall layer cake."
"Made it for my granddaughter, Ava today. It was wonderful, so much chocolate flavor. The frosting wasn't gooey sweet but smooth and silky and had perfect sweetness. Everyone agreed it is a keeper, will make it again and again.Thanks for sharing such a wonderful recipe."
"cake was good, not the frosting. We didn't care for it at all."
"Have made this many times with beautiful success, and currently have a halved recipe in the oven in 2 cake layers.For the not rising comment, I wonder how old the baking soda was or if toni used cold liquids. A quick tip to make sure that the cake has a good bake (or to make any cake bake well) is to have room-temperature liquids/soft solids. I allow the butter, eggs, and sour cream to get to room temperature before using them. I always keep my vanilla extract at room temperature. I also used cake flour and follow the tips on the cake flour box about how to compensate for all-purpose flour (it does make a difference for cakes, I promise.) While the batter does get more liquidy after adding the water, I wonder if Esteli had the oven pre-heated to the right temperature?If you don't prefer the frosting there are THOUSANDS of frosting recipes out there. Pick one that is highly rated by many people and try it. :)"