This is the cake of memories: deeply chocolatey, impossibly moist, and smothered in a creamy, tangy frosting. Passed down through generations, it's the cake for birthdays, Sunday dinners, and any moment that calls for a slice of pure, homemade comfort.
Yield: One 2-layer 9-inch cake or 9x13-inch sheet cake
Prep Time: 25 minutes
Bake Time: 30-35 minutes
Cooling/Decorating Time: 1 hour
Total Time: About 2 hours
Ingredients
For the Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder (natural or Dutch-process)
2 tsp (10g) baking soda
1 tsp (5g) baking powder
1 tsp (5g) fine sea salt
1 cup (240ml) whole milk, room temperature
½ cup (120ml) vegetable or canola oil
2 large eggs, room temperature
2 tsp (10ml) pure vanilla extract
1 cup (240ml) hot, strong black coffee (or hot water)
For the Sour Cream Chocolate Frosting:
3 oz (85g) unsweetened or semi-sweet chocolate, chopped
⅓ cup (75g) unsalted butter, softened
3 cups (360g) confectioners’ sugar, sifted
½ cup (120g) full-fat sour cream, room temperature
2 tsp (10ml) pure vanilla extract
Pinch of salt
Instructions
1. Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9x13-inch pan) and line the bottoms with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed to combine.
Add the milk, oil, and vanilla extract. Mix on medium speed for 2 minutes until well combined. The batter will be thick.
Reduce speed to low and carefully pour in the hot coffee. Mix just until incorporated—the batter will be very thin. Add the eggs and beat for 1 more minute until smooth.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 15 minutes. Then, run a knife around the edges and invert onto a wire rack to cool completely. Peel off parchment paper.
2. Make the Frosting
Melt the chopped chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool until just warm to the touch.
In a large bowl, beat the softened butter until creamy. Beat in the cooled, melted chocolate until combined.
Add half of the confectioners’ sugar, all of the sour cream, vanilla, and salt. Beat on low until combined, then increase speed to medium-high and beat for 1 minute.
Add the remaining confectioners’ sugar and beat on low until incorporated, then on medium-high for another 1-2 minutes until the frosting is smooth, fluffy, and spreadable.
3. Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Top with the second cake layer.
Spread the remaining frosting over the top and sides of the cake, swirling decoratively.
Baker's Notes
Secret Ingredient: The hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It’s essential for the signature moist texture.
Room Temperature is Key: Using room-temperature milk, eggs, and sour cream ensures a smooth batter and frosting without curdling.
Frosting Consistency: If the frosting is too soft, chill it for 15 minutes. If it’s too thick, add a teaspoon of milk or more sour cream.
Serve at room temperature with a tall glass of cold milk. Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
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