Chocolate Cake with Rich Chocolate Frosting
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
For making the cake
  • Butter, unsalted and softened- 1½ sticks (1 stick=1/2 cup) or ¾ cup
  • All purpose flour, cake flour- 2¼ cups
  • Baking soda- 1½ tsp
  • Salt- 1½ tsp
  • Sugar, granulated- 1 cup
  • Light Brown sugar- ⅓ cup
  • Egg yolk- of 1 egg
  • Eggs, large- 2
  • Vanilla extract- ½ tbsp
  • Sour cream- 1½ cups
  • Milk- ¾ cup
  • Semi-sweet chocolate chips- ¾ cup
For making Chocolate Frosting
  • White chocolate chips- 250 g
  • Semi-sweet chocolate chips- 200 g
  • Butter, unsalted and softened- 4 sticks or 2 cups
  • Confectioners sugar or Powdered sugar- 1 cup
  • Salt- a pinch
  • Sour cream- 1 cup
Instructions
Making the cake
  1. Preheat oven to 350 F. if you are making 4 layered cake use two 8 inch cake pans to bake. If making 2 layered cake, just use a large pan.
  2. Line the pans with parchment paper, and grease with melted butter. Keep aside the pans.
  3. In a bowl, sift together the flour, baking soda and salt together.
  4. In a stand mixer or using an electric hand mixer, cream the butter and sugar together.
  5. Add the egg yolk, combine well.
  6. Add the eggs, one at a time, beat well after each addition.
  7. Add vanilla extract and beat it.
  8. Combine the sour cream and milk in a measuring cup.
  9. Now, slowly add the flour in 3 additions, alternating with sour cream/milk mixture: beginning and ending with flour.
  10. Beat for a couple of minutes until well incorporated. Don't over beat the batter.
  11. Add the chocolate chips and fold it into the batter.
  12. Pour the cake batter into the pans, fill only ¾ th of the pan as the batter will rise while baking. Spread the batter evenly with a spatula.
  13. Keep the pans on the middle rack in the preheated oven.
  14. Bake for 45 to 50 minutes or until a fork inserted into the middle of the cake comes out clean.
  15. If you have poured the batter into just one large pan, it will take longer time to bake: 1 hour, so keep checking after 50 minutes of baking.
  16. Remove the baked cake from the oven.
  17. Let cool down completely for 20 to 25 minutes.
Making the chocolate frosting
  1. Melt the white chocolate and semi-sweet chocolate taken in a glass bowl, over a saucepan filled with simmering water (double boiling method).
  2. In a stand mixer or using an electric hand mixer, beat the butter and powdered sugar at medium speed till creamy and fluffy for 5 minutes. Add salt and beat.
  3. Add the melted chocolate and the sour cream, beat at high speed till the frosting turns thick and fluffy.
  4. The frosting shouldn't be flowing, if it's not that spreadable refrigerate the frosting for 30 minutes or so until it has thickened.
Assembling and frosting the cake
  1. If you have baked 2 cakes, cut both the cakes horizontally into halves so you have 4 layered cakes now.
  2. If you have baked only one large cake, cut horizontally into two equal halves.
  3. Spread the frosting over each layer and stack the other layers on top.
  4. Spread the chocolate frosting all over the cake and even it out using a spatula.
  5. You could even pipe the frosting into different shapes and decorate it.
  6. If you want you could sprinkle shaved dark chocolate over frosted cake
  7. Get creative and decorate the cake accordingly.
  8. Refrigerate the cake for at least 1 hour before serving so that the frosting will be set well and can be sliced perfectly.
  9. Leftover frosting and cake can be refrigerated for 2 to 3 days. I swear this cake is not going to last for long, it's that yummy!
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chocolate-cake-with-rich-chocolate-frosting/