Indulge in the rich delight of this Best Chocolate Cake, a perfect treat for any occasion! This cake combines bittersweet chocolate with a luscious frosting that will make your taste buds dance.
Tips for Success
Ensure your ingredients are at room temperature for the best results. The chocolate melting with the boiling water is simply satisfying!
Frosting Magic
The frosting may seem tricky, but trust me, it’s worth the effort. It’s light, fluffy, and perfectly complements the rich chocolate cake.
Ingredients
- For the cake:
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- For the frosting:
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Instructions
- Make the cake:
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Step 1- Prepare the batter: In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
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Step 2- Preheat oven: Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
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Step 3- Combine dry ingredients: In a small bowl, whisk together the flour, sugars, salt, and baking soda.
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Step 4- Mix wet and dry: Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.
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Step 5- Bake the cake: Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
- Make the frosting:
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Step 6- Prepare frosting mixture: Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes. Remove from heat and carefully wipe the bottom of the bowl dry.
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Step 7- Beat the egg white mixture: Fit stand mixer with whisk attachment (not the paddle attachment) and beat the egg white mixture on medium speed until cooled and thickened, about 5 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that's okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
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Step 8- Finish the frosting: Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
- Assemble:
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Step 9- Build the cake: Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all over the cake layer, pushing it out over the edge slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 48g, Protein: 6g
Cooking techniques
This cake uses the technique of melting chocolate and combining it with wet and dry ingredients, which creates a rich, moist texture. The frosting is made using a Swiss meringue method, ensuring a silky smooth finish.
Variations or substitutions
For a richer flavor, you can substitute dark chocolate for semisweet. You can also use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
Storage tips
Store this cake in an airtight container in the fridge for up to 2 days. Allow it to come to room temperature before serving for the best taste.
Notes
For an extra touch, you can sprinkle some cocoa powder or chocolate shavings on top before serving!
