Description
This is an easy-to-follow recipe for a rich and moist chocolate cake, topped with a smooth chocolate sour cream frosting, perfect for satisfying any chocolate craving.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (63 g) unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup (100 g) whole milk
- ¼ cup (55 g) vegetable oil
- 2 teaspoon vanilla extract
- ½ cup (118 g) warm water, or warm brewed coffee
- 1 cup (168 g) milk chocolate chips
- ½ cup sour cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) if using a glass or ceramic baking dish. For a metal pan, set the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper and lightly grease the sides and bottom.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract. Mix on low speed until combined, then increase to medium and mix for 2 minutes.
- Stir in the warm water or coffee until fully incorporated. The batter will be thin.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, heat the chocolate chips at 50% power in 30-second intervals, stirring after each, until fully melted.
- Stir in the sour cream and vanilla extract until smooth and fluffy.
- Spread the frosting evenly over the cooled cake.
Notes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American